We are aware of the importance that the raw materials used have so as to achieve an excellent quality in our finished products. In the selection of both raw materials and suppliers numerous aspects are assessed. The main daily assessment tasks are:
The doughs’ room represents the key space where the processes of dosing, mixing and preparation of the raw product are carried out.
Expert hands of master bakers dose, in unique recipes that have been improved over the years, the doughs that are then placed in formers and molds for their later baking.
Throughout a complex automatic system of transport trays, raw products formed go through fermentation rooms and ovens before being packaged. The exit of ovens already provides us with the sight of finished products that are carried on conveyor belts and lifting appliances for their cooling in the units of automatic packaging.
An essential value of breadsticks and “regañás” lies in its long-lasting expiration date. The well-packaged product provides consumers with the opportunity to consume it after several months since their making. Therefore, it plays a vital role the enhancing of a packaging with a hermetic closing and officially authorised materials for nourishment use.
In this last productive process stage new high quality and verification tests are carried out.
Every product is made at the orders’ receipt.
This way of production guarantees freshness and a long-lasting expiry date of every product.
Additionally, it exists a rigorous and strict compliance with the commitment of delivery deadlines dealt with every client.
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