When you talk about “empanada” style pasties, you can’t go without mentioning Spain. A product on a global scale that is taken to a whole other level in Spain, the country of origin of this fantastic delicacy that combines history and tradition in a single recipe.
In Spain can be found several different types of pasties, the traditional “formatjad” from the Balearic Island of Menorca, “cocarroi” from Majorca, and the “batallón empanada” from the province of León… however, the Galician style empanada is the most famous.
Galician style empanadas are products produced based on wheat flour filled with traditional produce from the coast and countryside of the Galicia region, specifically meat, vegetables, fish and crustaceans, as well as several different combinations of vegetables; they can be eaten cold or hot.
For industries that make pasties their art and profession, making good ones is no easy task, as it involves a precise knowledge of the different phases of production. The correct preparation of ingredients, pastry preparation conditioning factors and times, quantities of ingredients and seasoning and, above all, the phases of putting together a pasty on a large scale, are all variables that industry experts know about better than anybody.
At Ferneto, we offer a solution aimed at industrial companies that produce pasties on a large scale. A vertical cutting table, designed to include several work stations for customised recipes, work methods and a range of different production requirements.
At the Intersicop (Madrid), we will present an industrial cutting table that can be used to produce pasties on a large scale – around 3000 pasties per hour -, depending on work methods and product shapes and sizes. Visit us between the 19th and 21st of February at stand 12C05, and learn more about this solution.