Page 11 - Demo

RESEARCH & DEVELOPMENT
Our technology is at the service of quality. A thor- ough knowledge of the raw material, production techniques and the management of the entire supply chain, represent the main characteristics behind our know-how. The end result is our choco- late: hundreds of recipes for tailor-made semi-fin- ished and finished products, each bringing out the
best in the aromatic properties of the cocoa.
A highly advanced Research and Development laboratory allows us to keep up to date with the latest market trends and regulatory changes, and enables us to satisfy even the most discerning taste buds, constantly updating and refining all our production processes.
A PRODUCTION SITE THAT COMBINES TECH- NOLOGICAL DEMANDS WITH AN ENVIRON- MENTAL-FRIENDLY ETHOS
COMPLETE VERTICAL TRACEABILITY,
from the plantation to the finished product.
TOTAL AUTOMATION
of the production processes.
PHYSICAL SEGREGATION OF THE AREAS
separate storage of cocoa beans, ingredients, packaging and finished product.
Continuous and constant CONTROLS, LABORATORY analyses and ORGANOLEPTIC tests throughout the production process, to guarantee quality and safety.
Control and management of PRODUCTION PARAMETERS. Full compliance with production processes according to BEST PRACTICE.
Strict SAFETY REGULATIONS for food hygiene.
DEDICATED PRODUCTION LINES
to prevent “cross contamination” of products that are potential sources of allergies.
Autonomous production of ELECTRICITY with > 80% efficiency.
Choice of materials and cutting-edge solutions to REDUCE CONSUMPTION, delivering economic and environmental benefits.
SPECIALISATION AND FLEXIBILIT
180 dark chocolate recipes 120 milk chocolate recipes
50 white chocolate recipes 20 gianduja recipes
COMMITMENT TO INNOVATION 560 0,98%
recipes developed complaints for one million consumer units sold
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