Inprotima

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

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.

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.

Fermentation: the shaped dough is left to ferment in fermentation cupboards or rooms for at least 12 hours, inprotima. The cookie is used to store inprotima user consent for the cookies in the category "Analytics". 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, inprotima.

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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. Cookie Settings Accept All.

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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. Food processes. During the 19th century ensaimadas achieved great popularity and became known outside the island. This type of flour, known as bread flour, has a high alveographic dough strength W in comparison with flours made of other products. Characteristics and forms of presentation Ensaimadas de Mallorca have a clockwise spiral shape, formed by at least two circles. These cookies will be stored in your browser only with your consent. The hydraulic part consists of a primary glycol circuit with double pump working against a buffer tank. Necessary cookies are absolutely essential for the website to function properly. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. The inner flaky areas are easily visible, as are the different layers of dough formed during the rolling up process, once the dough had been flattened and covered in pig's lard. It is golden in colour and fairly shiny, with a texture that is firm, crunchy and brittle. Performance Performance. It does not store any personal data. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Production data.

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.

During the baking process, because the dough is damp, steam is produced and this is partly retained by the waterproof layers of fat, thus leading to a space between each layer that gives the ensaimada de Mallorca its typical flaky appearance. Mallorca has a long history of bread and pastry making, and this is one of the oldest guilds, dating back to the 14th century. Inside the dough of ensaimadas de Mallorca made with pumpkin jam, strands of jam are visible. Manage consent. Ensaimadas de Mallorca with pumpkin jam must have a minimum jam filling of 40 g per g of dough. Analytics Analytics. Ensaimadas de Mallorca are made with the following ingredients in the proportions indicated alongside:. Other non-categorised cookies are those that are being analysed and have not yet been classified in a category. Food Industry. It includes fermentation chambers with low temperatures and controlled high humidity, using hot water from the cooling tower itself, saving energy and consumption. Videos Posters Products News. Cookie Settings Accept All. During the kneading phase, this fermented starter dough has a beneficial affect on the whole dough's plastic and fermentative properties and, therefore, on the quality of the end product. On the surface of the ensaimada, evaporation is more rapid and intense, thus forming a fine, brittle top typical of ensaimadas de Mallorca.