Punjas Cabin Bread survive for long periods even in harsh environments, without the benefit of refrigeration.

CABIN BREAD, the reason it’s called bread is because of the size and thickness, traditionally formulated and fermented using yeast in some case up to 12 hours for maximum extensibility so it can be sheeted through the various gauge rolls / laminated using dustings in-between the layers to make it light and crisp after the baking.

In regards to the taste and texture, it is bit dry, sweet and yeast flavoured and goes well with any toppings. It is also suitable for dunking in tea.