Open factory floor
We have nothing to hide about what we make and how.
Capacity
| Line | kg / shift | t / month | Shifts |
|---|---|---|---|
| Biscuits | 3,200 | 84 | 2 |
| Wafers | 1,400 | 36 | 2 |
| Sweets | 900 | 24 | 2 |
| Swiss rolls & loaf cakes | 700 | 18 | 1 |
| Oriental sweets | 500 | 12 | 1 |
| Chocolate-coated fruit | 250 | 6 | 1 |
Equipment
Tunnel oven for biscuits
Wafer sheet baking line
Enrobing and tempering machine
Automatic flow-pack wrapper
Case packing and palletising
Metal detector and checkweigher
Step-by-step process
Raw material intake
Every batch of flour, sugar and fat is lab-tested for moisture, acidity and sensory properties. Non-compliant batches are rejected, logged and reported to the supplier.
Preparation & dosing
Recipes are weighed on automatic scales to ±0.5% accuracy. Every mix is tagged with a batch number, so any case can be traced back to its mix.
Production line
Tunnel oven temperatures are logged every 30 seconds. Every hour, operators check product size and colour against a reference sample.
Packing & labelling
Flow-pack machines wrap products in a modified atmosphere. Each pack is printed with the batch number, production date and shift.
Batch quality control
QC takes samples from every batch: weight, microbiology, sensory evaluation. Results go into the batch passport, and samples are retained for 12 months.
Warehouse & dispatch
A 1,600-pallet warehouse run on FIFO. Trucks use a dedicated gate, and every pallet is scanned on dispatch.
Our team
I walk the lines myself every day — the numbers are on the floor, not on a screen.
Production Director
Every recipe is approved only after dozens of trial batches.
Chief Technologist
Not a single case leaves the warehouse without a batch passport.
Head of Quality