Inprotima

For the new installations of Panificadora Amayaan integral refrigeration and storage system has been provided, consisting of:, inprotima. It includes fermentation chambers with low temperatures and controlled high humidity, inprotima, using hot water from the cooling tower itself, saving energy and consumption. We use cookies on our website to provide inprotima with the most relevant experience by remembering your inprotima and repeat visits. By clicking "Accept all", you agree to the use of ALL cookies.

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. Cookie Settings Accept All.

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. In addition, many are run by fifth-generation pastry makers. Today ensaimadas de Mallorca are the island's most emblematic pastries, and they are very popular among society.

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Inprotima

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. Cookie Settings Accept All. Food processes. Related Aplicaciones Rabbit slaughterhouse Food processes.

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Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Looking at a cross-section of it, alternate layers of dough and fat can be seen, with the number of layers depending on the number of circles that form the spiral. The specific use of the name ensaimada de Mallorca was protected in and, in April , the Government of the Balearic Islands approved the current regulation that recognizes it as a protected geographical indication. Other non-categorised cookies are those that are being analysed and have not yet been classified in a category. Meat industry Food processes. The cookies is used to store the user consent for the cookies in the category "Necessary". Even today ensaimadas still conserve all their traditional characteristics. Performance cookies are used to understand and analyse key performance metrics of the website, which helps to provide a better user experience for visitors. Mallorca has a long history of bread and pastry making, and this is one of the oldest guilds, dating back to the 14th century. Production data. 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. Information Catalog. Denominations and marks. 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.

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The thin layer of fat, from when the dough was spread with pig's lard, binds the three-dimensional structure of the gluten better, thus increasing the dough's stretchiness and making it easier to roll into spirals. 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. Advertisement Advertisement. It does not store any personal data. Food processes. Inside the dough of ensaimadas de Mallorca made with pumpkin jam, strands of jam are visible. They are sold to the public in wrapping that provides adequate protection. Shaping: the dough is rolled up and then an equiangular spiral is made by turning the dough clockwise circling it at least twice. Other non-categorised cookies are those that are being analysed and have not yet been classified in a category. Functional Functional. We also use third-party cookies that help us analyze and understand how you use this website. Its traditional aroma is that of baked dough.