>> REFRIGERATED AND FROZEN DOUGH AND FROZEN PRE-FERMENTED DOUGH
Frozen dough can be baked straight from the freezer. It only takes 15 minutes to make freshly baked pastry products. It combines the quality and freshness of traditional dough with the convenience of freezer to oven technology. High-quality dough with guaranteed uniformity, fresh-made look and quality for 6 months.>> PARTIALLY BAKED BREAD AND PASTRY PRODUCTS
These products leave the factory only partially baked with a cream-coloured surface film although they have their definitive shape and size. After a few minutes in the oven they have the colour and the crust texture of fresh baked products and remain tender for hours. Some examples are:

- Bread and special breads (baguette, ciabatta, rustic baguette, etc.)
- Fine bakery products (croissant, brioche, pastry, etc.)
- Pizza crusts (thin, deep pan, focaccia)

Before they are frozen, freshly produced partially baked products are consistent enough to be handled (by hand and machine) without affecting their quality. They are packaged either in cardboard boxes or in plastic trays. The company guarantees the microbiological and sensory quality of its products.

>> PARTIALLY BAKED BREAD AND PASTRY TO BE FINISHED IN A MICROWAVE OVEN
The company is developing microwavable parbaked products with the following characteristics:

- It is not totally baked, its shape and size are practically definitive, but it does not have the usual colour of baked products
- Packaged correctly, it has a shelf life of at least a month at room temperature without chemical preservatives
- To be ready for consumption, it is finished in a domestic microwave oven in no more than 3 minutes
- Once finished, it has the characteristics of fresh baked bread - a crunchy golden crust and a tender soft crumb

>> FINISHED LONG-LIFE BREAD AND PASTRY
Long-life bread and pastry can be produced without affecting their hygienic, sanitary and sensorial qualities. Correctly combining preservation techniques considerably reduces the need for chemical co-adjutants. The company has the technology for:

- Special breads (pan bread, hamburger buns, hot-dog buns, milk bread), with a shelf life of up to one month at room temperature.
- Pastry (brioche, croissant, sweet buns, muffins) with a shelf life of up to one month at room temperature.
- Bread and sponge cake with a very long shelf life (2 years at room temperature).

>> NUTRACEUTIC OR FUNCTIONAL BREADS
This is a new generation of bread. It contains essential ingredients for nutrition and health in appropriate concentrations. "Nutraceutic and functional bread" are of the same high quality as normal well-made bread. Consumers can enjoy good and delicious bread at the same time as looking after their health.

Innovative Aspects:
Advanced fully developed technologies as well as a high knowledge are available to improve and to develop new bread and pastry based products. - Less equipment is needed
- Less time is spent on preparation and cleaning
- Storage, losses and stock control are minimized
- Quality is guaranteed
- Versatility: the final product can easily be customised

 

Patents/Rights: Secret know-how

Type of Organisation: