With Espanola de I+D technology, 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 coadjutors. This is an indicator of the high level of technology of our production processes and also a marketing plus.
Using long-life rather than perishable products means:Greater convenience.
Bigger batches-Production rationalization.
Stock can be held-Orders can be filled quickly; under- and over-stocking is eliminated.
Improved distribution-new and more distant markets can be opened.
Espanola de I+D 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.
Pan bread and sponge cake with a very long shelf life (2 years at room temperature).
We can adapt your production lines to the necessities of new products and processes and provide you with the machinery, installations and equipment required to prepare long life products.