I.

A quality bread crust is characterized by its crisp and golden brown, having a honeycombed crumb texture creamy and fluffy, a flavor and a distinctive odor that propels us to a world scale in our memory idealized.
II.

Currently, the production process small and large scale are increasingly similar. Technology has adapted the traditional to modern production methods so that you can develop a full-scale quality bread that has all those characteristics that make us say that this is a good bread. To do this, just follow universal principles: that wheat flour of good quality, having a good sourdough culture with controlled temperature and proper fermentation, which do not use preservatives and baking to succeed.

In the world of wine for example, one wonders if the grapes were trodden with your feet to assess the quality of the product as it is known that the key to get a good stock is the selection of raw material and processing method .
III.

In the production of bread is also important to apply some optimal quality standards (only possible in a homogeneous and regular) and maintain strict hygiene control health. Europastry, a pioneer in applying the most stringent European standards, have the qualification recognized BRC (British Retail Consortium).
IV.

Europastry is a company with over 25 years of experience created by master baker Pere Galles currently heads the company. The bread is made Europastry, regardless of the characteristics of different varieties, a natural bread preheat premium. Its production is a traditional process in which the dough is frozen after a first firing. Thus, the bread retains its qualities until the point of sale is the second firing, allowing the customer to make it available fresh.
V.

Europastry bread is a bread that uses the best meal of the market, rich in gluten proteins, such as those from Hard winter wheats of American origin, Soissons French and Caliph of Spanish-La Mancha. In preparing this bread only use natural products and never any preservatives or genetically modified substances.
VI.

The pre-baked bread is a bread that has a glycemic response (glucose contribution a food makes the body) less than that of fresh bread, according to a study by a prestigious group of European research. The food is lighter and suitable for the organism with a lower glycemic response.
VII.

In the natural bread preheat, the duration of the product is subject to the same circumstances as the bread produced on a small scale, since this duration depends on the type of bread, not the intervention of technology in its production. The baguette, for example, bread is a thin crust and elongated, very sensitive to environmental conditions so it has a very short life. There are pre-baked breads other than for its fermentation and different morphologies have a longer life may last, after the second firing, more than 3 days, in the case of Pan Gran Reserva, and a week's bread payes..
VIII.

The range of breads Europastry focuses both home consumption and to the restoration. Highlight the range of rustic breads, loaves of origin (Galician, muffin, Vienna Andalusian, Mediterranean focaccia and chapattas) specialties seeded bread or grain or triple fermentation Gran Reserva. Europastry also offers an extensive assortment of mini muffins gourmet focused on channel restoration, as the thumbnails of olives, garlic, basil, or raisins and nuts made ​​from a dough recipes that combine select ingredients carefully prepared Mediterranean, amazing mixtures that extend the letter bread for the restoration professional.
IX.

The value does not remove the human factor. Europastry has managed to combine tradition and modernity productivity in a range of high quality products to meet market needs.
X.

Europastry continue innovating and working to make this food reach the status it deserves.