Harinera, bakeries and food paste processing industries all come from a common ingredient, cereals.
Both semolina and durum wheat flour are products that are made with durum wheat, but they have different texture and, as we have seen, function and use.
The semolina comes from the endosperm – the nutrients that surround the wheat seeds – that separates from the grain through the grinding process, resulting in a coarse ground flour. Its texture is heavier and thicker than that of most milled flours. The durum wheat flour is the fine ground powder left over from the grinding process and also a product of the semolina which is further milled. The durum wheat flour is much finer than the semolina and is a yellow powder in shades that resemble the more traditional cooking flours.
The companies engaged in the manufacture of bakery products and pasta are somewhat less than 10,600, with a downward trend, which is around 1.7% per year. Bakery companies make up the second employment-generating subsector within the food industry, with some 96,000 workers, accounting for about 21.8% of all jobs in the food sector. Most of the companies that produce and market bread are small, with 87.7% having less than 10 employees, 10.8% have between 10 and 50 workers, 1.2% use between 50 and 200 Workers and only 0.3% have a staff of more than 200 employees. In addition, it must be taken into account that there are an estimated 155,000 points of sales of bakery products, which establishes a retail distribution, although trends in the concentration of sales in the organized distribution are already very strong.
Within frozen mass companies the reality is very different, since it is a market dominated by large groups, with important strategies of internationalization. The main manufacturer and distributor of frozen masses reaches the 201,760 tons per year, while the second one stands at 149,000 tons.

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Montse Gonzalez