Laboratoires
3 laboratories: 400t of products per year
1.2m t production capacity for a bigger future
baking laboratory
Transparent glazes
Chocolate glazes
Pastry fillings
powder and paste blending laboratory
gelling preparations
cream preparations
sugar paste
almond paste
roasting and praline laboratory
roasting dried fruit
praline doughs
pure doughs
spreads
adapted packaging tools
crimping cans sauces desserts
Our chocolate sauces are pasteurized and tinned for fine dining, coffee shops and the hotel trade, to guarantee optimum DDM.
DOSING OF ICE CREAM BUCKETS AND BAKERY FILLINGS
All our pastry preparations are precisely dosed using specially adapted dosing machines.
OPERCULAGE SEAUX GLACAGES et FOURRAGES PATISSIERS
Our bakery products are heat-sealed with an oxygen-barrier film.
DOSING & SEALING OF DELICATESSEN JARS
For a neat and secure finish, the jars are automatically dosed and set with a gold or silver seal.
research and development
- In tune with trends and innovations,
- With a focus on health and nature,
- Every year, 10 new products are launched for the Winter/Summer collections.
- Tailor-made projects based on confidential specifications with a volume commitment.
food safety
- A dedicated quality department (audits, recording, traceability,
compliance with standards). - A microbiological control plan in partnership with AGROQUAL, a COFRAC-accredited laboratory in Normandy. Samples collected by their operator twice a week.
- HACCP version 12 audited by SGS (July 2024)
- FSSC 22000 certification in progress for 2026
- Continuous improvement support by external consultant QUALUTY /Virginie Boyer