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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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Dough Balls
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1. Technology: (b) Frozen / refrigerated unformed dough balls (c) Frozen preformed dough (d) Pizza-up" self-rising dough (does not require fermentation) (e) Partially baked pizza crusts - Room ... Read More
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Parbaked Bread
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Consumers have accepted extraordinarily well the introduction of interrupted baking technology and the majority of consumers like to see how bread is baked and want to have bread that is crusty and ... Read More
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Quick Cooking Brown Rice
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Cooking time 10 minutes (less than 30% of the cooking time of normal brown rice). It is obtained from both raw and parboiled brown rice. Once cooked it has better texture and preserves its ... Read More
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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 ... Read More
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Parboiled Rice
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ESPANOLA DE I+D has developed technology to manufacture a wide range of parboiled rices. Their characteristics are specific and ideal for different uses and applications in industry (industrial ... Read More
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Functional Rice
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Functional foods are highly appreciated in the market and this indicates a clear tendency towards growth in the food sector and that they add value to traditional foods. Rice is a staple for many ... Read More
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Dry Enriched Rice
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Has its own plant and technology to manufacture enriched rice of different types. These can be:Nutritional: nutrients and vitamins can be incorporated into the grain to increase the nutritional value ... Read More
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Partially Baked
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In general, partially baked products are ideal for cases where there is either a considerable amount of time or distance between manufacturing and consumption. Partially baked bread and pastry ... Read More
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Cooking Systems
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In the catering sector Española de I+D offers: Design and optimisation of interrupted cooking systems (sous vide, cook-chill, pasteurisation…). Design of central kitchens and central ... Read More
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Baked Pizza Crusts
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Our products can be marketed in several sectors: Supermarkets, self-service restaurants, shops, etc Pizzerias Fast food restaurants Kiosks and corner shops Catering companies Pizzerias, restaurants, ... Read More
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Pizza System
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Production can be centralized and independent of demand. production system can be rationalized and productivity increased. Stocks can be held and distribution rationalized, so you can increase your ... Read More
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Pizza Crusts
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READY FOR TOPPING AND EASY TO MAKE. Espanola de I+D's pizza bases are proofed and partially baked. To make your own delicious personalized pizza all you have to do is add the toppings of your choice ... Read More
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Rice Bran
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Rice bran is an important source of: Nutrients for animal feed: fat (15-20%), proteins (15%), carbohydrates (26%), fibre (30%), energy (320 Kcal./100 g) Oil for human consumption - bran contains ... Read More
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Wet Cooked Rice
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Technology and industrial plant for the manufacture of rice products with different packaging options (glass jars, trays, polymer bags, etc.) and different shelf lives: White rice (plain rice), brown ... Read More
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Fast Food
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The key factors in fast food restaurants are: almost instant service, high sales volume, low cost products, standardised products with their own image, products that have a constant quality using ... Read More
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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 ... Read More
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Functional And Nutraceutic Bread
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This is a new generation of bread. It contains essential ingredients for nutrition and health in appropriate concentrations. They help you to stay healthy and prevent health deficiencies. It is well ... Read More
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Broken Rice
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Using semolina obtained from broken rice, Española de I+D has technology and industrial plants for the manufacture of dehydrated soups that are enriched with:vitamins and minerals. - healthy ... Read More
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Long Life Bread And Pastry
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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 ... Read More
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Parbaked Bread And Pastry
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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 ... Read More
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