When we first approached the market for our frozen pizzas and pizza bases, we had the following problem: we had to find a way to maintain the same level of quality for the frozen product, as we have in our regular products.
We met KOMA in a meeting at the Sigep fair, and after a few discussions and investigations, we found them to be a valuable partner, as they offered a solution that answered our crucial aspect, namely the quality of the product. Together with them, we equipped the installation with technology for cooling and conditioning the dough's fermentation. This is a crucial point in the proofing and slow proofing of our pizza dough.
Controlling all parameters is crucial
Being able to control all the conditioning parameters plays a major role. Thanks to the technology we have implemented together with KOMA, we can now control the time, humidity and all other really important factors. As a result, we now have a new factory that works very well.
Our goal is to produce 11,000 pizzas a day within five years. After only one and a half years, we are close to 50% of this result.
To achieve this goal, the technology partner is very important to us. We are very satisfied with the partnership with KOMA because they were able to talk directly to our staff technicians and suppliers. The production is well-tuned, which makes it possible to work more efficiently.
Our goal is to expand this business in Italy in the coming years, for both the domestic and international markets. We are currently well on the way to achieving this goal. And we look forward to maintaining the partnership.