Case study

A company specializing in the production of breakfast and holiday baked goods was experiencing anomalies on the croissant line of one of its plants. After baking, unexpected macro-bubbles were forming that compromised the uniformity and quality of the product.

A company specializing in the production of baked goods for fast food restaurants needed to improve the quality of sandwiches and piadinas, guaranteeing products that met the high standards demanded by its customers. The goal was to achieve optimal results using Agugiaro & Figna flours.

A company specializing in the production of frozen croissants was experiencing critical issues on a high-turnover product: a pre-raised croissant that required special attention during processing. The production process presented difficulties in controlling the dough, affecting the final quality.

A company specializing in the production of large, high-quality leavened goods has experienced significant production growth, shifting from handling bagged flour to bulk flour. This change required a targeted logistical reorganization, with a focus on southern Italy and the islands, where supply challenges are more complex.

A group specializing in the production of frozen semi-finished breakfast products was experiencing product quality that did not meet its standards during the summer months. The challenge was to maintain consistent dough quality, which is essential to ensure a high standard frozen croissant.