The Spanish Bakery and Pastry Industry Recovers Part of the Production Lost in 2020

The industrial bakery and pastry industry in Spain has recovered part of the frozen dough production lost during 2020 due to the incidence of COVID19, says the Spanish Association of the Bakery, Pastry and Pastry Industry (ASEMAC). In 2021, the production of frozen dough products reached 903,477 tons, 9.4% more than in 2020. This, in turn, has translated into a 14.9% increase in turnover, going from EUR1.134bn in 2020 to EUR1.303bn in 2021.

According to the latest data from ASEMAC, the production of industrial bread based on frozen dough in Spain reached a volume of 716,467 tons in 2021, an increase of 6.7% compared to 2020. Regarding frozen pastries and pastries, production in 2021 reached a volume of 187,011 tons, +21.4% compared to 2020. As far as turnover is concerned, bread had an increase of 9.4%, at EUR782.6m, while pastries and cakes invoiced EUR521.1, which represents an increase of 24.4% compared to 2020.

“Although it translated into growth in production and turnover in the frozen dough sector, we have to go back to 2015 to find a situation similar to that of the year we have left behind”, said Felipe Ruano, president of ASEMAC. ”Without being a disastrous year, 2021 has left us with a bittersweet taste in our mouth.”

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