Research and development
Research and development of new raw materials (bibliographic research, selection of suppliers
and trials, including testing by external labs) and the use of new processes geared
to increase shelf life without the use of artificial preservatives
(e.g. new HIGH PRESSURE PROCESSING (HPP) technologies).
The process is the result of a meticulous study of recipes and their combinations in terms
of time, cooking temperature and pressure in machinery used,
such as pasteurisers and hi-tech scales. Our laboratory uses specialist instruments
to measure moisture content and viscosity, as well
as sugars, in order to obtain innovative products.
Developing recipes and new technological processes
Provisioning and transfer
of raw materials to the lab for preliminary processing: raw materials
are stored for a minimum of 24 hours prior to use, at a controlled
temperature of 18°C and humidity of approximately 50%. This prevents
the raw materials from suffering thermal shock in the subsequent phase.
Mixing in the lab
the raw materials are weighed accurately in accordance with the recipe.
The ingredients are then transported via a lifting system and poured
onto a vibrating sieve which is directly connected to the mixer.
The mixing process lasts approximately 15-20 minutes.
on completion of the mixing phase,
the finished product is discharged into a container which
acts as a buffer before the semi-automatic packaging machine.
the packs are manually placed in boxes.
Storage in the warehouse
the boxed products are placed on shelving in the appropriate areas,
ready for distribution.