Production

Frozen fried sweet pastries for wholesalers, large-scale retail trade and HORECA

Dolcificio Gi&sse supplies wholesalers, supermarket chains, cafés, hotels and restaurants. Besides the wholesale market, it serves numerous food brands as a subcontractor. In recent years, it has entered the retail market with its own brand products.

The product range is customisable in terms of shape, weight and filling according to customer requirements. Production is the hot and cold heart of Dolcificio Gi&sse. It employs almost eighty people distributed over eight-hour shifts covering 24 hours, excluding Sundays.

The production process is split into four phases:

• 1. Everything starts with the preparation of the dough: the raw materials are dosed according to the recipe and mixed by kneading machines until a homogeneous mixture is obtained, which is left to rest for no less than eight hours to express all its flavours and aromas.
• 2. At this point, production is divided on the basis of the type of product to be made. A circular mould is used to make the ring doughnuts: the dough is spread on special rolling belts that convey it to the moulding machine, where the product takes on the shape it is then baked in. The dough for the doughnuts is kneaded into a small ball.
• 3. Once the shape has been defined, the shaped dough is placed in so-called leavening cells, where it remains for the required time. During rising, the dough increases in volume and becomes soft and puffy.
• 4. This is followed by frying and cooling: the sweet pastries are fried, filled when necessary, and cooled rapidly in an air-cooling tunnel. The speed of this process is important to avoid the formation of condensation, which could compromise the quality of the product.

A complex process focused on quality workmanship and genuine goodness of the end result

Such a complex production process requires rigorous planning and numerous technical and hygienic controls. Both the industrial equipment and the human factor deserve constant attention and investment. For this reason, Dolcificio Gi&sse has chosen high-tech machinery for the new plant. At the same time, the professional competence of the employees – another fundamental element for the success of the products – is constantly updated.

The most authoritative certifications in the food sector

The reliability of the production process and the quality of the products is attested by the company’s numerous certifications, which are reconfirmed year after year following legally required inspections. Among the certifications, one of the most important in the food field is the IFS Food Standard, a global standard for safety, quality and legality of food products and related production processes that promotes transparency and comparability along the supply chain, becoming a tool of trust in the suppliers thus selected and at the same time of reputation. The ISF Food standard is one of the programmes recognised by the Global Food Safety Initiative (GFSI), a non-profit association that globally approves and harmonises norms and standards for food safety, quality and legality. In addition to the IFS Food Standard, Dolcificio Gi&sse has obtained and maintains sustainability certifications such as RSPO, Rainforest Alliance and SMETA for proper personnel management and ethical supply chain behaviour.