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5 Yrs
P. I. Virgen De Dolores, C- 215/209 Apdo, Correos- 46, Moncada Espana
Valencia, Valencia-46113, Spain+(34)-96-1394461
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Baguettes And Sandwiches

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Design and optimisation of sandwich and baguette preparation systems.
Design of the central production unit (cpu). Industrial plant project.
Feasibility studies.
Management, monitoring and evaluation of projects.
Technology transfer (refrigerated partially baked baguettes, packaged sandwiches).
Project implementation.
Personalised training and tailor made courses.
Improvement of products and processes.
Quality assurance and control.
Technical advice in legislation, food safety and the application of HACCP in baguette production centres.

The transferred technology comes with: Manufacturing Procedure Manual, Quality Control Manual and Hygiene and Disinfection Manual.
The baguette and sandwich market is in growth and it is very dynamic. There are many industrial and commercial opportunities due to the diversification of marketing circuits, the constant development of new products and the increase of fast food restaurants.

People do not have time to prepare traditional dishes. This has led to important changes in the food industry. Baguettes and Sandwiches are now considered to be main meals rather than simple snacks. Baguettes respond to the demand for fast food that can be carried anywhere and purchased at any time of day. Demand is divided between sales outlets (vending machines, petrol stations, supermarkets and 24 hour shops) and fast food restaurants and cafeterias.
To attract the usual consumer of these products they have to be innovative and different. Many fast food chains owe their success to the variety and quality of these speciality products.
Choosing the right bread for a sandwich or baguette is essential. The inside of the sandwich (the filling) is as important as the wrapper (the bread). Many types of bread can be used according to the design of the baguette or sandwich: crusty white bread, pan bread, bread with character, bread with cereals or seeds, rustic bread (ciabatta, focacccia), ethnic bread (pita, kebab). Española de I+D has the technology to manufacture a wide variety of partially baked and finished bread products for different uses even for finishing in microwave ovens and fry tops.
Espanola de I+D can develop a wide and varied range of baguette recipes for you and integrate it into a large-scale production process with high levels of freshness, quality and hygiene in their preparation, preservation and distribution. Depending on the technology used and the filling, semi-prepared baguettes developed by Española de I+D have a shelf life of between 2 days and a month.


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