BAKERY
PASTRY
BISCUITS
TORTILLAS
GLUTEN FREE
Our abakery division provides a complete range of food solutions to manufacture bakery products, pastry, biscuits, dough enhancers, bakery fillings and gluten free products.
BAKERY FOOD SOLUTIONS
IMPROVED NUTRITIONAL PROFILE
-
Full/partial sodium reduction
-
Full/partial sugar reduction
-
Fat reduction
-
Protein enrichment
-
Fibre enrichment
-
Improving the properties of gluten-free products
-
Production of healthy functional products
PRESERVATION AND STABILITY
-
Use of natural preservatives
-
Increased tenderness in dough and batter dough
IMPROVED PROCESSING
-
Adapting the rheological properties of the dough (elasticity, extensibility)
-
Improved water retention
-
Increased dough consistency
IMPROVED FLOUR PROPERTIES
-
Standardisation of flour parameters
-
Cysteine replacement
IMPROVED LABELLING
-
Allergen replacement
-
Ascorbic acid replacement
-
Preservative replacement
-
Emulsifier replacement
-
Humectant replacement
COST REDUCTION
-
Egg reduction
-
DATEM reduction
-
Decrease in breakages
ORGANOLEPTIC IMPROVEMENT
-
Improved texture
-
Flavouring
-
Colour improvement and stability
SERVICES
QUALITY AND FOOD SAFETY
- Technical support in the application of our ingredients
- Improving and development of new products
- Logistics
- Outsourcing UHT equipment
- We approve our partners on the basis of the legal requirements and quality standards required in the food industry.
BAKERY
PASTRY
BISCUITS
TORTILLAS
GLUTEN FREE
Our abakery division provides a complete range of food solutions to manufacture bakery products, pastry, biscuits, dough enhancers, bakery fillings and gluten free products.
BAKERY FOOD SOLUTIONS
IMPROVED NUTRITIONAL PROFILE
-
Full/partial sodium reduction
-
Full/partial sugar reduction
-
Fat reduction
-
Protein enrichment
-
Fibre enrichment
-
Improving the properties of gluten free products
-
Production of healthy functional products
PRESERVATION AND STABILITY
-
Use of natural preservatives
-
Increased tenderness in dough and batter dough
IMPROVED PROCESSING
-
Adapting the rheological properties of the dough (elasticity, extensibility)
-
Improved water retention
-
Increased dough consistency
IMPROVED FLOUR PROPERTIES
-
Standardisation of flour parameters
-
Cysteine replacement
IMPROVED LABELLING
-
Allergen replacement
-
Ascorbic acid replacement
-
Preservative replacement
-
Emulsifier replacement
-
Humectant replacement
COST REDUCTION
-
Egg reduction
-
DATEM reduction
-
Decrease in breakages
ORGANOLEPTIC IMPROVEMENT
-
Improved texture
-
Flavouring
-
Colour improvement and stability
SERVICES
- Technical support in the application of our ingredients
- Improving and development of new products
- Logistics
- Outsourcing UHT equipment
QUALITY AND FOOD SAFETY
- We approve our partners on the basis of the legal requirements and quality standards required in the food industry.
Tell us what you need and we will customise your solution.
Sergio Moyano
Bakery Market Manager
+34 609 157 765
Xavier de la Fuente Huguet
Area Sales Manager
+34 607 208 810
Tell us what you need and we will customise your solution.
Sergio Moyano
Bakery Market Manager
+34 609 157 765
Xavier de la Fuente Huguet
Area Sales Manager
+34 607 208 810
We provide ingredients and solutions for the food industry. We provide the technical support necessary for the application of our ingredients and the development of new food products.
CONTACT
Prudenci Bertrana, 19
Polígono Industrial Agro Reus
43206 Reus · Spain
Tel. +34 977 317 111
alifarma@alifarma.com
FOLLOW US
© 2021 Alifarma, Alimentación y Farmacia, S.A.
We provide ingredients and solutions for the food industry. We provide the technical support necessary for the application of our ingredients and the development of new food products.
CONTACT
Prudenci Bertrana, 19
Polígono Industrial Agro Reus
43206 Reus · Spain
Tel. +34 977 317 111
alifarma@alifarma.com
FOLLOW US
© 2021 Alifarma, Alimentación y Farmacia, S.A.