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.