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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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Parbaked Bread And Pastry

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These products leave the factory 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:
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. Española de I+D guarantees the microbiological and sensory quality of its products.
After a few minutes in the oven, the products are ready to eat. They are high quality and delicious (just like freshly baked products) and remain tender for hours.
Partially baked products have major advantages for the manufacturer, the final finisher and the consumer.
The interrupted catering bread market is young and growing. The products can be marketed in different sectors: Distribution, bake-off stations and the hotel, restaurant and catering industry.

Parbaked Bread And Pastry

Parbaked Bread And Pastry

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Yes! I am interested
FOB Price : Get Price

advantages for the manufacturer
production is independent of sales and distribution. The quality of the manufactured product is guaranteed and constant. Production can be centralised, large batches can be produced, the units can be standardised, so productivity is optimised. Stock can be held and immediate service can be provided. Supply and distribution areas can be large. The manufacturing process is supported by a simplified integral control system that guarantees the regularity of the productive system and minimizes losses.

advantages for the finisher
short final baking times so:
- products can be sold at any time of day
- sales forecast times and risks are reduced to a minimum
- bake-off stations can be established at low cost
easy preparation guarantees the quality of the finished product. The product's long shelf life allows stocks to be held and eliminates under and over stocking. A variety of types and formats can be produced so more products can be offered without any extra work. Before final baking they can be handled, cut in half, filled, etc.
advantages for the consumer
freshly baked products are available at any time of day. They can buy the variety and type of bread that they want for each meal. The organoleptic and sanitary quality of the product is guaranteed.


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