Production process

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.

Tasters
Professionals of taste, custodians of goodness according to Gi&sse

Tasters are crucial figures for the Dolcificio Gi&sse, as are their skills: a highly sensitive taste and sense of smell, the ability to detect any defects and an excellent knowledge of production processes.

Company tasters are professionals who assess the quality of food products in terms of taste, appearance, consistency and, of course, safety. Dolcificio Gi&sse employs professionals with at least 20 years’ experience, all specialised in sweet pastries: true sweet treat sommeliers.

Through numerous daily checks they assess the taste, aroma and consistency of the products, to verify that they are in line with the taste standards set for each one and conform to consumer expectations. The tasters also check for any defects, contamination and alterations, and propose any modifications that may improve the taste or consistency of the sweets. Dolcificio Gi&sse keeps a sample of each production batch for each type of product for tasting.