The first step is selecting and dosing ingredients for the dough kneading machine. Then, after cutting, dough “balls”, with various sizes according to the specific product to be obtained, are sent to the leavening room, with a specific temperature and for a proper time.
The dough “balls” are stretched using both human hands and automatic tools.
The stretched dough is baked at high temperature using a patented tunnel oven with molten-rock refractory slabs.
After leaving the tunnel oven, products are cooled on proper conveyor belts with different shapes.
Packaging, including MAP techniques, is achieved with flow-pack machines.
Packaging and storage
Products are labelled and packaged in dedicated cartons for warehousing.