New production plant

In planning the various stages for the construction of the new Orsenigo facility, ICAM took its inspiration from two key elements that define production in terms of quality and food safety: functionality and traceability. The primary requirement was to design a fully automated plant, then to ensure this was compatible with guaranteeing complete traceability of each process, from the raw materials to the finished product ready for the shelves.  Hence the request for the implementation of a system able to guarantee complete supervision and management of the entire production cycle and the infrastructures, so as to guarantee 360° control over the integrated process.
This complete control over the production chain, coupled with technological independence, has been adopted by ICAM as the signature features of a production system compliant with the very highest quality standards and careful to make the very most of the typical, genuine original cocoa varieties used.
Thanks to its hands-on experience and presence in the areas where the cocoa is grown, the company is able to offer solid guarantees regarding every aspect of the production chain: the origin of the raw material, the genotypes of the individual cocoa varieties, the particular features of the plantations, as a result of their geographical position, the climate, the morphological characteristics of the soil and the exposure to sunlight, the processing and conservation the beans undergo, right through to the complete recognisability and traceability of the product during the complex processing stages that take place in the Orsenigo plant. It is thus possible, for each product, to produce a map documenting its entire journey, from growing to processing.

The Orsenigo facility is a functional plant able to deal with all stages of the process (from the request for production and the supply of the raw materials through studying the recipe to the scheduling and planning of production), thus guaranteeing complete traceability of both products and raw materials.

The modern plant systems used, the observance of strict regulations governing food safety and hygiene, the care taken to work only with whole, undamaged cocoa beans, the cleaning of the machinery to remove any foreign bodies, and the frequent tests on production play a decisive role in defining the ultimate quality of the cocoa and the chocolate, which thanks to this system are able to maintain their original flavour and characteristics.

Functionality and traceability are the two key elements that make ICAM products so reliable in terms of quality and food safety.
An exceptionally pure cocoa paste can be obtained thanks to the rigorously controlled stocking of the coca beans in the dedicated warehouse and the innovative cleaning process able to remove any contaminants from them. In addition, the pneumatic transport system delicately transfers the cleaned beans from the warehouse on to the subsequent sterilisation and roasting phases, thus avoiding crushing and any micro-contamination of the debacterised, sterilised product.

Each individual sack of cocoa beans is unequivocally identified, making it possible to accurately trace every type of processing it undergoes, providing detailed information on the process carried out. These are just some of the improvements to production made possible thanks to the technical innovations and technological support that allow for extremely precise monitoring of every single element in the complex production process.

In order to meet the growing demand for food safety and allergen-free products, ICAM pays particularly close attention to cross contamination, providing dedicated lines fed by tanks reserved for the various different types of cocoa paste. This separation prevents any kind of contamination caused by products containing potential allergens such as milk or hazelnuts.

The modern plant systems used, the observance of strict regulations governing food safety and hygiene, the care taken to work only with whole, undamaged cocoa beans and the scrupulous cleaning of the production machinery all play a decisive role in defining the ultimate quality of the cocoa and the chocolate, which thanks to this system are able to maintain their original flavour and characteristics.