Bakery Workshop Grano a Grano / Carapan Bakery
What did I need?
Grano a Grano is the production bakery where Carlos and his team make the products that are later sold at Carapan Bakery, their bakery and pastry shop in Ciudad Real.
As the project grew, they needed to improve the organisation and control of their production, particularly in two key areas: proofing and baking. They were looking for a solution that would allow them to plan their production times more effectively, work with greater consistency, and adapt to increasingly demanding production requirements without losing the artisanal character of their products.
For proofing, they needed a system that would help them achieve greater control over the process while providing more flexibility in their daily workflow. For baking, they needed a solution that would enable them to maintain consistent quality, work with different types of products, and respond to increasing production volumes as the bakery continued to grow.
The goal was to have professional equipment capable of supporting the long-term growth of both Grano a Grano and Carapan Bakery.
What solution did Salva give you?
Salva provided Grano a Grano with a complete production solution, supporting the different stages of the bakery process with equipment for mixing, laminating, preservation, proofing, and baking.
One of the most significant improvements came in controlled proofing, a key stage for achieving greater product consistency and stability. With Iverpan, the bakery can precisely control temperature and humidity, maintain stable conditions throughout the process, prevent skin formation, and protect more delicate doughs. In addition, the system makes it possible to manage proofing times more effectively and organise production with greater flexibility.
This is complemented by the FC controlled proofing chamber, which integrates cooling, heating, and humidity control and allows up to five cycles to be programmed. This facilitates more organised production management and greater continuity between the different stages of the process. Its design is intended for use with tray racks while maintaining controlled conditions inside the chamber.
For baking, the Modular deck oven provides precision and versatility through ceramic heating elements covering 90% of the surface, independent control of each baking chamber, and intelligent energy management systems. This allows the bakery to adapt the baking process to different products while maintaining consistent results.
In addition to the equipment, Salva has provided technical advice and ongoing support, adapting its solutions to the evolving needs of Grano a Grano and Carapan Bakery as the project has continued to grow.
Iverpan has marked a turning point in the way we work. It allows us to better control fermentation, maintain more consistent quality, and at the same time organise production with much greater flexibility. This also translates into something that is very important to us: a better quality of life.Throughout this entire process, Salva has been by our side, supporting us and providing tailored solutions as we have continued to grow.
