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INGENIBO PROJECTS and FERRÉ & CONSULTING have an alliance to jointly develop projects and plants for the food sector focused on the white arts.

The ultimate goal is the full engineering service applied to technology improvements, optimization of production lines, new products, improved efficiency, extensions to existing plants and new industrial plants. From reception of raw materials to shipping finished products. From its initial concept to implementation.

FERRÉ & CONSULTING (www.ferreconsulting.com), developing the process engineering and INGENIBO PROJECTS developing the building engineering and its construction, are present in the following sectors:
  • Pastry Industry.
  • Confectionary Industry.
  • Biscuit Industry and derivatives.
  • Pizza Industry and derivatives.
  • Ice-cream Industry: ice-cream cakes and semifreddos (semi-frozen desserts).
  • Chocolate Industry: bonbons and pralines.
  • Sweet Industry: caramels, marzipan, nougats and toffee.
  • Pastry Industry specialities: fermented dough – panettone, pandoro, croissant and brioche.
  • Cake Industry specialities: sponges – sponge cakes, cupcakes and muffins.
  • Bakery Industry specialities: baguette, ciabatta, pain de campagne, white bread, talega de Córdoba, rosetta bread, multigrain bread – soy, whole wheat and white whole wheat.
  • Industrial Bakery specialities: sliced loaf of bread and toasted loaf of bread – with and without crust and all the different types.
  • All the lines can be fully automated or semi-automated.