Inprotima

For the new installations of Panificadora Amayainprotima, an integral refrigeration and storage system has been provided, consisting of:. It includes fermentation chambers with low inprotima and controlled high humidity, using hot water from the cooling tower itself, inprotima, saving energy and consumption.

The hydraulic part consists of a primary glycol circuit with double pump working against a buffer tank. There is also a cold room in the installation for which a semi-compact Ra unit has been installed, consisting of a Sigilus low-noise condensing unit and a low-profile evaporator. In addition, this installation is equipped with the kiconex system for monitoring and control of the equipment, allowing the user to view and notify alarms at all times. We use cookies on our website to provide you with the most relevant experience by remembering your preferences and repeat visits. By clicking "Accept all", you agree to the use of ALL cookies.

Inprotima

An Ensaimada de Mallorca is an item of confectionary made of sugared dough that has been fermented and baked, with bread flour, water, sugar, eggs, starter dough and pig's lard as its ingredients. It is a highly traditional example of Mallorcan confectionary that has been made and eaten on the island over a consistently long period of time. The first written references to ensaimadas de Mallorca date back to the 17th century. At this time, even though wheat flour was mainly used for baking bread, documents confirm that Mallorcan ensaimadas were made for festivities and celebrations. From the 18th century onwards, eating ensaimadas de Mallorca became popular among the middle and upper classes and it was a typical snack, accompanied by a cup of hot chocolate. During the 19th century ensaimadas achieved great popularity and became known outside the island. Numerous publications appeared, such as compilations of recipes, works on pastry making and travel books, which referred to ensaimadas de Mallorca, either explaining how they were made or else describing them as a typical Mallorcan product. In Mallorca, between and , Archduke Louis Salvator of Austria carried out important investigational work, making a documental compilation of Mallorcan traditions called Die Balearen in wort und bild geschildert The Balearics: oral descriptions and records. This includes numerous mentions of the ensaimada de Mallorca, describing it as a typical item of confectionary in Mallorca, usually eaten by the middle and upper classes for breakfast, as a snack or as a dessert at lunch. Historical references show that ensaimadas de Mallorca form part of the island's cultural and historical heritage, clearly constituting a reference among local island confectionary. Even today ensaimadas still conserve all their traditional characteristics. The ensaimada de Mallorca is a typical example of artisanal craftsmanship, and the experience of the person baking it is fundamental in ensuring that it acquires all the necessary characteristics. Mallorca has a long history of bread and pastry making, and this is one of the oldest guilds, dating back to the 14th century.

Shaping: the dough is rolled up and then an equiangular spiral is made by turning the dough clockwise inprotima it at least twice, inprotima.

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This hydrocooler is responsible for supplying cold water to a system for spraying the vegetables for cleaning and further processing. With a chiller and its incorporated hydraulic unit, we manage to provide the same cold water power as with the previous system. In addition, an integration with the chiller has been carried out, as they have a photovoltaic installation on the roof of the industry, and thanks to a large storage tank, they manage to produce more cold water at times when they have more sun, as well as varying the start-up stages of the compressors according to the electrical production. We use cookies on our website to provide you with the most relevant experience by remembering your preferences and repeat visits. By clicking "Accept all", you agree to the use of ALL cookies. However, you can visit "Cookie Settings" to provide controlled consent.

Inprotima

The hydraulic part consists of a primary glycol circuit with double pump working against a buffer tank. There is also a cold room in the installation for which a semi-compact Ra unit has been installed, consisting of a Sigilus low-noise condensing unit and a low-profile evaporator. In addition, this installation is equipped with the kiconex system for monitoring and control of the equipment, allowing the user to view and notify alarms at all times. We use cookies on our website to provide you with the most relevant experience by remembering your preferences and repeat visits. By clicking "Accept all", you agree to the use of ALL cookies. However, you can visit "Cookie Settings" to provide controlled consent.

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It does not store any personal data. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. It includes fermentation chambers with low temperatures and controlled high humidity, using hot water from the cooling tower itself, saving energy and consumption. The ensaimada de Mallorca is a typical example of artisanal craftsmanship, and the experience of the person baking it is fundamental in ensuring that it acquires all the necessary characteristics. Inside the dough of ensaimadas de Mallorca made with pumpkin jam, strands of jam are visible. We also use third-party cookies that help us analyze and understand how you use this website. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Kneading: the bread flour, water, sugar, eggs and starter dough, in the aforementioned proportions, are kneaded together. There is also a cold room in the installation for which a semi-compact Ra unit has been installed, consisting of a Sigilus low-noise condensing unit and a low-profile evaporator. By clicking "Accept all", you agree to the use of ALL cookies. Analytics cookies are used to understand how visitors interact with the website. In addition, many are run by fifth-generation pastry makers. In both cases this is due to the accumulation of lard. Mallorca has a long history of bread and pastry making, and this is one of the oldest guilds, dating back to the 14th century.

La empresa aparece inscrita en el Registro Mercantil como Sociedad Limitada. La empresa no tiene actividad en mercados exteriores.

The cookie is used to store the user consent for the cookies in the category "Performance". An Ensaimada de Mallorca is an item of confectionary made of sugared dough that has been fermented and baked, with bread flour, water, sugar, eggs, starter dough and pig's lard as its ingredients. The starter dough is made by fermenting cake yeast Saccharomyces cerevisiae with a mixture of flour and water. Panificadora Amaya. Its ingredients are bread flour, water, sugar, eggs, starter dough and pig's lard. The top has a wavy appearance, with an uneven convex surface as the dough spirals round. These cookies track visitors across websites and collect information to provide customized ads. The quantity and quality of the lard used determine the oily appearance of the base, the elasticity of the dough, and the characteristic flaking of the pastry in the last case playing a decisive role in assessments of the end product's quality. Functional cookies help to perform certain functionalities such as sharing website content on social media platforms, collecting feedback and other third party features. The ensaimada de Mallorca is a typical example of artisanal craftsmanship, and the experience of the person baking it is fundamental in ensuring that it acquires all the necessary characteristics.