Flexibility, precision and safety: the three main ingredients in making biscuits

Bread and derivatives

Automated management of 80 ingredients, on two spiral mixers, with total traceability of ingredients and control up to the kneading stage

Sponge cake and snack cakes

This is a happy story of smooth post-kneading phases

Sweet leavened, croissants and puff pastry

The revenge of mother yeast, or for those who prefer, the story of Pandoro, Panettone and Colomba