atural, genuine and pure: superfine flour, eggs, sugar, natural yeast, water and most important… passion” The eight lines of production are very adaptable and extraordinary powerful, they have capacity of combining different organoleptic features. The manufactory is able to make more than 40.000 tons of deep-frozen product per year. Daily multiple collections are classified totally with more than one million pieces into more than 200 codes. Organization together with a maintenance policy as well as constantly keeping up to date through training, courses and research, keeps the standards high and at the same time maintains the quality of the products.

During the busiest periods of the year, there are 250 unites between fully-time employees and temporary staff working non-stop with three shifts. The first procedure begins in the laboratory with handling of the dough, here all the raw materials of the basic ingredients are blended together, all of genuine quality: superfine flour, eggs, sugar, natural yeast, water and a lot of passion The production cycle is programmed by software systems which regulate the flow into the mixtures prior to their processing. The finished product is securely conserved into refrigeration, owned by the Holding, which extends on more than 200.000sm total area, equal to about 40.00 pallet seats.

The task is mastered with the most advanced technology and specialization along with thoroughness and organization, which permits to “checkout” a production process capable to manage the difficulty of premium references and at the same time obtains scale benefits which are transferred to the market. The final result is a top quality product thanks to the finest ingredients available on today’s market, Natural Yeast and Butter among them.