Production optimization for the baking industry.

Initial situation

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.

What we did

Through a targeted development path, doughs were perfected, balancing production yield and sensory characteristics ideal for consumption in the fast food sector. The use of high-performance flours played a key role in achieving the balance between workability, texture and shelf-life of the final product.

Results

Process optimization ensured that the required quality standards were met, enabling the company to successfully meet the needs of one of the leading fast food chains on the market.

Other case studies

Industry

Optimization of frozen croissant production.

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.

Industry

Optimization of the croissant line for a leading baked goods company.

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.

Production optimization for the baking industry.

Initial situation

What we did

Results

Other case studies

Optimization of frozen croissant production.

Optimization of the croissant line for a leading baked goods company.

Company

Our products

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