Who are?. Dossier (5)
In many cases, turning 18 means coming of age. In our case, it is a life dedicated to making the best bread, with granny’s recipe and the best ingredients.
Innovation, creativity, satisfaction…
These are our objectives to meet the needs of today’s consumers and business. Our R&D+i Department is always seeking for products that live up to our customers’ demands.
Service-mindedness to help you move forward
Okin is a service-minded company where customer service is a top priority. Our team is always ready to work for you. Your satisfaction matters to us.
Specialising in differentiation
Our bread range is designed to please all tastes. Peasant bread, healthy bread, teatime bread, white bread, gourmet bread, bread for restaurants… A full range every day in your home. Quality, service, a full range of products… With Okin, differentiation is guaranteed.
We are your special bread supplier. We focus on what we know, the making of bakery products, and we offer them just out of the oven at any time of day – from the most innovative and sophisticated to the most traditional. Just heat them to enjoy all their properties and get the best results. This is possible thanks to the most natural way of preserving foods: freezing.
Quiénes somos. Dossier (6)
Estamos especializados en ofrecer soluciones de panadería para profesionales del pan
Satisfy consumer tastes
Our products are targeted at professionals in the food industry. We only make bread, and we are constantly developing new products with the help of our customers. In our state-of-the-art facilities in Zumaia, we make top-quality, high value-added bread, and this sets us apart.
Bakery solutions for professionals
Today, we make bakery products with different doughs, sizes and formats, meeting consumer demands and business standards. Our customers include bakery shops, hotspots, speciality stores, delis, distribution channels, restaurants and coffee shops, hotels, fast food eateries, restaurant chains and catering companies.
We work under strict quality management standards, aimed at ensuring the best quality and food safety. Okin always passes the audits conducted by clients.
Twenty years researching and developing
For more than 20 years now, we have worked with the best raw materials on the market, the most traditional bread recipes and the most advanced technology.
Our R&D Department is always in search of new trends in the food industry, at home and abroad.
Our administrative staff have long experience and adequate training to offer quick, real solutions to your problems.
Our CSR policy involves protection of the environment. We make every effort to avoid pollution and minimise the environmental impact of our activities at the plant, in the office and during transportation, to reduce waste (paper and packaging mainly) and to make a wise use of natural and energy resources.
Quiénes somos. Dossier (7)
Doctors recommend eating 220 to 250g bread a day (in all four meals). Our average intake is much lower: about 150g a day.
Bread, a staple in a balanced diet
In a healthy, balanced diet, 50% of the calories/energy we need should come from carbohydrates. Bread is one of the richest sources of carbs. If we are not having enough bread in our meals, our diet might be lacking balance. The healthy eating pyramid (the most popular nutritional guide) recommends up to six daily intakes of carbs, which can be found in bread, cereals, potatoes, pasta or rice. An adequate amount of carbs reduces the risk of cardiovascular disease and helps fight obesity.
Bread, a source of vitamins and minerals
Medical societies around the world consider bread to be a heart-healthy food. Its nutrients contribute to a balanced diet and keep us fit. Besides carbohydrates, bread contains vegetable proteins and low fats. What is more, bread adds resistant starch and fibre (this is particularly true of wholemeal bread), water-soluble B vitamins, and minerals like phosphorous, magnesium, potassium, iron, calcium, iodine and zinc.
Doctors recommend eating 220 to 250g bread a day (in all four meals). Our average intake is much lower: about 150g a day. Wholemeal bread, made with whole-grain flour, has more fibre, more vitamins and more minerals than white bread.
Plain old bread is a mix of wheat flour, water, salt and yeast. None of the nutrients found in bread are associated with a higher risk of the so-called Western diseases: obesity, diabetes and cardiovascular disease.
Quiénes somos. Dossier (8)
Es importante tener en cuenta que el pan integral, elaborado con harina producida a partir del grano de cereal completo, además de mayor cantidad de fibra, aporta más vitaminas y minerales que el pan blanco. El pan común es un alimento que se elabora a partir de una masa obtenida por la mezcla de harina de trigo, agua, sal y levadura. El pan no contiene ningún nutriente cuyo consumo se asocie a un mayor riesgo de padecer las llamadas patologías occidentales (obesidad, diabetes, enfermedades de vasos sanguíneos y corazón).
Flour is the most important raw material used to make bread. The most common type used in bakery is wheat flour, for wheat grain is rich in starch, fibre and antioxidants, protecting our cells from free radical damage.
Salt enhances bread flavour, absorbs water and adds colour to the crust. Also, it affects dough texture and regulates fermentation, thus keeping bread from staling too quickly.
Water is used to hydrate large molecules in flour, like proteins and starches, before they transform into gluten, important for proper volume and crumb structure in baked goods. Besides hydrating food molecules, water performs several other important functions, such as being the liquid medium of enzyme activity and triggering fermentation.
Yeast causes dough expansion and maturation, and imparts the characteristic flavour of bread.