Quality

For the Bauli Group, quality and customer protection are both a commitment and a constant priority.

We use only use carefully selected raw ingredients and employ artisan-inspired production processes that are based on the ancient tradition of starter yeast, a core of fermented dough to which water and flour are progressively added. This process, which lasts up to 40 hours, has been repeated in the same way for generations and guarantees a surprisingly long life to the product, without the use of chemical additives or preservatives.

Furthermore, the Bauli Group has a long-standing history of compliance with international quality standard regulations and has earned the ISO 9001 system certification and the BRC and IFS product safety and quality certifications.

The Group has also adopted the finest best practices at the international level in order to guarantee the highest quality and safety standards to its clients.

Quality Control

Over 500,000 checks are performed along the entire production line: in the Christmas campaign, at the end of the production process, there were about 56,000 analyses including organoleptic, visual, chemical-physical and microbiological.

Food Safety

These include thousands of chemical and microbiological analyses per year, both at the Company’s own facilities and through affiliated laboratories, to check the conformity of ingredients and the absence of, for example, substances such as GMOs, allergens and contaminants in general.

The Bauli Group collaborates with recognised scientific centres, like the University of Milan, the University of Verona, and the University of Udine, to study the topics of hygiene and safety.

Performance:

The Group’s products are inspected and undergo specific checks prior to being sold. During the Christmas season, at the end of the production process, we conduct approximately 56,000 analyses, including organoleptic, visual, chemico-physical and microbiological analyses.