Panamar is a leading manufacturer and distributor of frozen dough with a wide range of bread and viennoiserie. It is geared towards satisfying its customers’ needs for quality, service, care and advice. Our long history is defined by the entrepreneurial inclination of the owners, whose ancestors had already taken up the
craft of baking.
The combination of craftsmanship and investing in R&D and technology has made it possible for Panamar to become a leading national company with a clear view towards international expansion. Our product catalogue, tailored to professional business strategy and consumer preferences, allows us to be at the forefront and offer freshly baked products at any time of day.
Our commitment to our customers is to never lose our identity and to continue as always, in leadership and growth, adding value and distinguishing ourselves in the business processes and initiatives we undertake. We will continue to have new objectives, investing in R&D and committing to people in order to gain our customers' trust.
Panamar is part of the PanStar Group and has more than 1,200 employees, 200 million Euros in revenue, four plants (Girona, Albuixech, Enguera and Palma de Mallorca), 26 production lines and the capacity to warehouse more than 40,000 pallets.
Our unique production processes, technology and respect for traditional methods are joined to achieve exceptional products
Our project is based on two pillars: the people – a committed and cohesive team that provides individual and comprehensive solutions – and innovation in manufacturing processes and research into new recipes and raw materials. This allows us to respond quickly to new business opportunities and consumer needs. All company processes – production and management – are within a framework of innovation that ensures continuous improvement, fast adaptation to change and differentiation in sales channels. We have unique production processes where technology and respect for traditional methods are joined to achieve products with the exceptional organoleptic properties of flavor, aroma, odor and texture.
The installation of 60,000 m2 of modern facilities at Enguera (Valencia) is notable. The new bread and pastry lines increase the Group's production and capacity for innovation by optimizing all processes and resources to attain the very best quality. Receiving the highest grade awarded by the IFS and BRC certificates confirms this. Our advanced technology puts us at the highest level of European manufacturing and makes us a benchmark for technology and innovation. Our plan for the future is to continue adapting ourselves to the needs of the market by focusing on such factors as saving time in product handling at point of sale and continuing to develop products that meet new consumer habits, guided by concepts like health, convenience and pleasure.
