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PASTRY SHOP

Quality first of all

"Only quality combined with passion is lasting"

Juparanà has a mission: to always improve, in all respects and since much of our offer passes through the quality of the food we prepare for you, we reveal some peculiarities of our production.

ONLY FRENCH BUTTER

French butter is one of the best in the world by tradition, among other qualities also that of being of first extraction from milk; for our preparations we only use abutterwith a very high percentage of milk, we categorically exclude margarine, because we want to give you soft, tasty and digestible pastes, as for example the butter melts at 24 °, and since inside our mouth, we all have the same temperature, the pasta that we go to taste it completely melts and does not release residues that can affect the taste; which happens regularly in the case of use of margarine which is a chemical preparation, of low cost and quality that melts at 40 °, in this condition , they leave that sense of stickiness and aftertaste of bad taste.

ONLY FRESH EGGS

We are very careful that one of our most important ingredients is of the best possible quality. We use fresh eggs, because both the chemical and gastronomic qualities of the eggs tend to deteriorate during storage, and they come from organic farms; of Cat. A, and therefore that they have not undergone any preservation treatment nor have been refrigerated at temperatures below 8 ° C; clean, intact and free from foreign aromas;

FRESH MILK

Categorically we choose theFresh pasteurized milkfor its vast content of minerals and vitamins, which inevitably tend to deteriorate as is preserved over time; pasteurized because : pasteurization significantly reduces the bacterial load that could lead to digestive and health problems; e, above all, its entire version, to which often come supplementary vitamin E. This vitamin, in addition to contributing to the functioning of the cells of our organism, slows down aging, being an antioxidant of great importance.

NATURAL LEAVENING CON

MOTHER YEAST

With the natural leavening and the maturation of the dough we obtain that unmistakable taste and smell of wheat that for many years has been somewhat lost from our olfactory and gustatory senses, making the product more digestible and softer_cc781905-5cde-3194-bb3b- 136bad5cf58d_

WE SAY "NO" TO SEMI-FINISHED PRODUCTS

We create everything ourselves, with artisanal techniques, starting from the raw material from fresh eggs to fresh milk.
therefore every process is put in place by us, and we take care of it to get to the result that you know and of which you compliment us.
Our products boast a perfect consistency and softness until the evening, thanks to a careful selection of the best raw materials and a manufacturing process that respects the most rigorous quality standards.

ONLY FLOUR MADE IN ITALY

We use flour produced by Italian grains because the Italian law on the use of pesticides and other substances that are bad for health is much more_cc781905-5cde-3194_badd-bb3bestriva other countries, it comes back that the local wheat costa di più bccc3_healthy_healthy 3194-136bad5cf58d

NO TO PALM OIL

We support the idea of avoiding the use of palm oil and for the frying we use high oleic seed oil for a healthy guarantee up to temperature of 230 °
Compared to palm oil it is more expensive but gives a higher quality yield.

COMPANY GLUTEN FREE

"FORNO D'ASOLO"

We also offer you a line of gluten-free products from the Forno d'asolo company, considering in fact the delicacy of the problem, and knowing the complex creation of ideal conditions for the production , we therefore turn to one of the leading companies in the sector.

"BREAK DOWN IS A GUARANTEE OF QUALITY"

the killing procedure is mandatory.

I RegulationsCE 852 e 853 of 2004 with regard to food safety and hygiene, they indicate how to use the blast chiller;

In about 90 minutes the internal temperature of the food drops to 3 °, ideal for correct storage.The cold induced rapidly acts with a capacitybacteriostatic,preventing bacteria from proliferating.Basically it is a procedure that serves to:

Lower the temperature of cooked food
Lower the temperature of raw foods to avoid health risks;
Minimize the chances of bacterial contamination of the product;
Preserve the properties that the food possesses, avoiding that they are dispersed with the passing of hours or days;

The culling is il best method to preserve a food and its organoleptic characteristics, reducing the use of preservatives, withrapid blast chillersit guarantees faster heat extraction, even in the presence of hot products,without damaging the food in any way;

We have relied on IRINOX which is the top of the sector in the production of blast chillers, with sophisticated and cutting-edge technologies.

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