- I.Quality bread is characterised by its crisp and golden crust, honeycombed creamy crumb and soft fluffy texture, and a distinctive taste and scent that propels us to an idealized homemade world in our mind.
- II.Currently, small and large scale production processes are increasingly similar. Technology has adapted the traditional to modern production methods to make quality bread at large scale with all those characteristics that make us say that it is good bread. To do that, we just follow some universal principles: quality wheat flour, adequately grown sourdough under controlled temperatures and proper fermentation, no preservative, and proper baking.
- III.In the production of bread, it is also important to apply some high quality standards (only possible in a homogeneous and regular process) and maintain a strict hygiene control. Europastry, a pioneer in applying the most stringent European standards, holds the renowned BRC qualification (British Retail Consortium).
- IV.Europastry is a company with over 25 years of experience set up by master baker Pere Galles. The bread made by Europastry, regardless of the characteristics of each variety in particular, is natural pre-baked bread of a premium class. Its production is a traditional process consisting in freezing the dough after its first baking. This makes it possible for bread to retain all its properties until final baking at the point of sale, and to deliver freshly-baked bread to customers.
- V.Europastry's bread is prepared with the market's best flour, rich in gluten and proteins, like the flour based on American hard winter wheat, French Soissons wheat and the Spanish Califa, from La Mancha. In preparing this bread, only natural products are used, and no preservatives or genetically modified substances.
- VI.The pre-baked bread has a glycemic response (glucose contributed to the body by food) inferior to that of fresh bread, according to a study conducted by a prestigious European research group. Food with lower glycemic response is lighter and more suitable for the organism.
- VII.The life of pre-baked natural bread is subject to the same conditions as bread produced in a small scale, since duration depends on the type of bread, rather than the technology involved in its production. The baguette, for example, is a long piece of bread with thin crust, very sensitive to environmental conditions, so it has a very short life. Other types of pre-baked bread, due to their particular fermentation properties and shape, have a longer life. After its second baking, Gran Reserva bread, for instance, can remain in good conditions for more than 3 days, and a week in the case of country bread.
- VIII.Europastry's range of bread is targeted at both household consumption and the catering industry. Worth mentioning are the range of rustic bread; regional bread (Galician bread, mollete, Andalusian viena, focaccia, and the Mediterranean ciabatta); the seed and integral bread special varieties; or the triple fermentation Gran Reserva bread. Europastry also offers an extensive assortment of gourmet mini muffins targeted at the catering industry, such as tiny olives, garlic, basil, or raisins and nuts made from a carefully-prepared dough and recipes combining select Mediterranean ingredients - amazing mixtures that enable catering professionals to offer a wider range of bread.
- IX.Giving value to the human factor, Europastry has managed to combine tradition and modern productivity into a range of high quality products to meet market needs.
- X.Europastry will continue innovating and working to make this kind of food reach the status it deserves.
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