10 kinds of crackers. A high quality recipe made with sunflower oil, French cereals and developed with qualitative toppings.
The dough is prepared from a mix of ingredients kneaded for several minutes. It is then placed in the oven under set conditions of temperature and humidity to soften and facilitating working of the paste during the next stage.
Casting rolls shape a sheet of dough, which will then be layered with other sheets, then rolled until the correct biscuit thickness is obtained. It is then cut into shapes and decorated according to the recipe.
The shapes are placed on the oven tray (75 m long) to achieve the correct colouring, moisture and development.
The cooked biscuits are then sprayed with rapeseed oil, then placed on an inspection and cooling conveyor.
The biscuits are then spread over weighing scales that will weigh out the desired quantity of product and transfer this amount to bags. These bags are then transferred to cartoners to be packed.