AMERICAN LINE
The pizza, little pizza and "focaccia" production is carried out in a specific line.

This line includes medium and small pizzas plus "focacce" either frozen or at room temperature.

The dough obtained after mixing all ingredients is cut into different shapes and diameters, then it leavens for about 30-40 minutes.

After leavening the product is precooked and then wrapped up.

Now it is ready to be kept at room temperature or deep frozen.

Frozen Products

When out of the oven the product is immediately allowed to cool, then deep frozen and at last packed.

Here are some stages in the procedure:

Room Temperature Products

When out of the oven the products is immediately wrapped up in the FLOW-PACK line, pasteurized and finally packed.
Here are some stages in the procedure:
 
 
Pizzas bases, small pizzas and "focacce" are directed to special machinery to cool.

 
 
 


Aftewards they are wrapped up and packed, then kept in freezers awaiting to be delivered.

 
When packed in the Flow-pack line pizzas, small pizzas and "focacce" are stored in our warehouse waiting for being delivered.
 
 

The conservation technics we use mantain unaltered all the organoleptic characteristics of the product.