SANTA RITA TEMPURA FLOUR FOR FRYING VEGETABLES & ALL PURPOSE 500gr

Ingredients: WHEAT flour, corn flour, raising agents (sodium bicarbonate, disodium diphosphate, monocalcium phosphate, calcium carbonate), dehydrated salt.

Allergens: Contains gluten. Does not contain egg and milk derivatives and preservatives.

Santa Rita Harinas is certified under the IFS Food quality standard for its products and mixing and packaging activities for various types of flours, cereals, breadcrumbs, fried onions, grains, and seeds. IFS Food is an international food safety standard that guarantees quality standards, providing consumer confidence and assurance.

Santa Rita Harinas: A Different Way to Make Flour
 
We are a team of people who work every day researching the world of flours to ensure our consumers have fun cooking. 

Our goal is to be recognized as the brand that offers the most creative flours on the market and, at the same time, create flours and preparations to create the best gastronomic experiences.

That's why we focus all our efforts on making Santa Rita Harinas the most innovative company in the world of flours, with exclusive and durable packaging, the best packaging for the most creative and original range on the market, offering flour-based preparations for different culinary uses and applications. Our most important objective has always been to find the differentiating factor, to be different inside and out. To achieve this, we have opted for attractive, original, and exclusive packaging that allows us to communicate to our consumers that "we are different."

Why are we different?
Differentiated and widest range of products on the market: A flour for every product.

Exclusive products: Formulated and developed in-house.
Standardizes processes: Fast, simple, easy to use.
Flours suitable for people with albumin and/or lactose allergies: Our products are free of egg and/or milk derivatives.
Innovative and active packaging: Greater food safety, more practical, hygienic, durable. It prevents breakage and does not suffer the typical deterioration of paper bags. Improves product preservation and extends its shelf life. It maintains the organoleptic qualities and keeps the product fresher. Reusable as a Tupperware, both in the microwave and in the freezer. Avoid contamination by moisture, strange odors or flavors. 100% recyclable.

More than 60 years making history
Santa Rita, this is the name that resonates in the minds of its founders, like the miracle that would give rise to a great story, full of hope, effort, and work. A long time has passed since Jesús López Torres began renting mills along the Tajuña River until he was able to build his own stone and wood mill in 1950… The beginnings were never easy, and this time even less so, since the wheat and flour market was controlled by the State and there were no permits for the construction of new mills. He bought the rights to a factory that closed in Benahadux (Almería), but the authorizations for the relocation of the activity were not forthcoming and delayed the start-up of the mill, and all the savings invested, in a way that could lead to ruin… So he had no choice but to entrust himself to Santa Rita, patron saint of the impossible , to obtain the necessary licenses and permits to be able to begin his activity. And the miracle happened with the publication in the Official Gazette of the Province of Guadalajara, No. 149, on Thursday, December 13, 1951. It is clear that after the favor received, the name of the mill, and the "brand," could not be other than "Santa Rita." Santa Rita already had the necessary permits, licenses, and authorizations to begin grinding wheat and producing flour for bakers in the surrounding towns.

Times have changed a lot, and Santa Rita has also evolved over time, with the continuous improvement of facilities, processes, and food safety. Initially, its activities were bakeries and industries, and its operations shifted to the Horeca (food service) channel, focusing on basic wheat flours. These were followed by those of other cereals, such as corn, rice, rye, and so on.

The current team includes the founder's children, ( Jesus Lopez Torres ) Ana and Pedro Juan , along with a team of trained and motivated people to carry out this project: Roberto Barahona , Commercial Director.   Noelia Benito , Quality Director. Liliana Cruz , Commercial Service, J. Marcos Jaramillo , Production Director, Noelia Gutierrez , Administration and Purchasing, David Guervós Gómez , Logistics, and many other people who put all their effort and attention into the work well done every day.

But Santa Rita doesn't just produce "flour." It seeks solutions, innovative, easy-to-use products that provide satisfaction, save time, and make life easier for anyone who gets into the kitchen. It's an ongoing process to:

Standardize processes and applications.
Practical and easy-to-use products.
Time saving.
Look for a differentiating container, with packaging that gives value to the product and the brand (Tupperware).
In short, living up to our philosophy. A different way of making flour... Santa Rita inside:

A team of people who work every day researching the world of flours to create products that make work easier, save time and effort, in all culinary uses and applications.
One goal: to be recognized as the brand that offers the most creative flours on the market, working hand in hand with kitchen professionals, who contribute their expertise to enhance a product as humble as flour.
In the 70 years of history and continuous work that Santa Rita has developed, it's easy to imagine that there have been good and bad times, but we've always learned from failure, improved, and managed to move forward. These have been our company's main milestones:

1954: Started operating serving local bakers, with a single type of flour for all uses, without a brand, without any differentiating factor (26 years). In short, just another one on the market.
1980: In the 1980s, two brothers from Jesus López (Pedro Juan and Nicasio) settled in Madrid, creating two industrial bakeries, which were supplied from Santa Rita, allocating almost all of their production to self-consumption (15 years).
1995: For various reasons (bread wars, the emergence of bread boutiques, frozen bread), this Madrid-based business ceased to exist. The bakeries closed, and Santa Rita, as a small mill, had to reinvent itself in a very complicated sector, in a market where flour supply doubles demand and where new mills with tremendous production capacities were emerging. Bulk flour and private label flours practically dominated the entire market, with ridiculously small margins or even losses.
With this panorama, the viability of a small mill, which has lost its goodwill, its production capacity has become somewhat outdated, and the market only allows selling at very tight prices, solutions had to be found.

2000: Starting this year, the changes that began a few years earlier began to consolidate, producing different flours in 1 kg paper containers and some in 5 kg containers. This allowed us to begin giving our products a brand name, which was no longer simply "flours." We began with a flour-based preparation for all types of fried foods and another for tempura batters ( Orly -type ), which continue to give us brand recognition and make us valued by consumers today.
2005: Packaging, a differentiating factor: To avoid being the same as everyone else on the shelf, we created a new category, "prepared flours for cooking," in an innovative "Tupperware" container with premium packaging and branding, which differentiates the product and adds value to these preparations, which are very well received in supermarkets.
From here, Santa Rita expanded its product range with panko, breadcrumbs, fried onions, quinoa and sesame seeds... without forgetting the Horeca formats for food stores, hospitality, and food service establishments.

2008: A design improvement was introduced, with a custom-made Tupperware exclusive to Santa Rita, with a new development and brand image, which improved positioning and allowed it to reach more people and be even more exclusive and distinctive, and continue to grow in Retail and Horeca.
2016: Ebro Foods (Herba), the leading Spanish multinational food company and world leader in rice and pasta, acquired our capital. This boosted and enhanced Santa Rita's work: it improved its R&D&I, creating innovative products with high added value, enhanced food safety, strengthened its human team, and strengthened its marketing, image, and brand.
Today, the activity, enthusiasm, and desire to work continue, in continuous improvement as individuals and as a company, to continue "performing miracles," from which our origin and our brand emerged:   The Miracles of Santa Rita. Why is it a miracle? Simple, because it allows you to make a béchamel sauce or croquette batter, even for people who have never cooked before, in two minutes without burning the pan or your head. All at room temperature and in a flash :

Just mix Santa Rita's Instant Bechamel Mix with your favorite milk (soy, skim, lactose-free, almond), stir, and you've made your homemade bechamel to your liking. If it's too runny, just add a little more of the Bechamel Mix; if it's too thick, easy enough, add a little more milk, all at once. Don't tell me it's not easy to make Miracles, right?
And if the Miracle of Béchamel weren't enough, how about taking a broth (fish, meat, or vegetable), adding the toppings that will give the croquette its name, adding the Instant Béchamel Mix, stirring until you have a doughy consistency, and then shaping it? Before frying, first dip it in beaten egg and then in panko or breadcrumbs, then fry it, and you have a plate of homemade croquettes. Santa Rita makes it so easy!
And as they like to complete the range, and “make the most difficult even” , so as not to leave this Mix Bechamel Instant alone, you can also choose between the Mix Bechamel Instant Gluten Free (suitable for celiacs) and the Mix Bechamel with Mushrooms and Boletus aroma , so you only have to add the milk or the desired broth… And thinking of Vegans and how to hold the breadcrumbs or panko in croquettes, cachopos, Milanese, etc. you have the Fijarina, a natural glue, without additives, that replaces the use of eggs. It fixes and adheres the bread, does not come off when frying, does not burn the oil and facilitates a quality preparation. So, as you can see, "every day you can make a miracle" and enjoy it in good company at the table, which is the best place to share a good meal, have a pleasant time and eat with the same flavor and quality as in the best kitchen, or the best restaurant, and not confess to anyone that the secret is in Santa Rita, and in her Miracles...