Ach type of product line Heart of flour should be stored at -18 °, with a maximum duration of 12 months, or in the refrigerator between 0 and 4 ° with a maximum duration of 10 days.
Thawing lasts 30minutes
Once the filling is completed, the pizza bases must be placed in the oven at 280 ° -300 ° for a few minutes or until the cooking is not 'completed with the evidence of the golden edges.
Stretch Roman must be completed with a splash of mineral water and a brushed with olive oil, then put in the oven at 280 ° -300 ° for a few minutes or until the surface is golden brown, depending on your preference .
75% of our production is frozen. The reduction takes place through thermal plants of the latest generation immediately after cooling after firing, with exposure to temperature of -40 ° C and maintained at -18 ° C.
Thanks to a very low level microbiological wholesomeness of the product is guaranteed, with the added benefit of extending the shelf life of the product.
Before packaging and shipping, is carried out a series of checks to ensure that the 'entire production process is carried out in full compliance with all regulations HACCP, BRC and IFS validated by certifications.
All the control procedure is strictly recorded, from raw materials entering our company to the finished product delivered by our means. The company has a tracking system that allows at any time to reconstruct the history of the single base for pizza or focaccia.
Passed the strict controls of the Quality Department, the product is stored in a fully automated cell at -18 ° C, which allows strict adherence to the FIFO (First In First Out), awaiting shipment.