DEEP-FREEZING

At the beginning of the ‘80’s, Canuti was one of the very first companies to believe in and invest in deep-freezing as a natural solution for preserving its pasta, since only deep-freezing could guarantee that the organoleptic qualities were maintained and that the pasta had a long conservation time, so as to guarantee that it arrived at the consumer with its genuine features and flavour unchanged.

Since the 1990s we have guaranteed our quality with mechanical spiral freezers, freezing each individual item by the I.Q.F. ( Individual Quick Frozen) method, at a controlled temperature of -20°C.

On average, the production cycle is over in less than 40 minutes, with storage in cells at -20°C.

In this way, by observing the “cold chain”, the development of micro-organisms over time is prevented and the product’s organoleptic features and quality are preserved intact for 18 months.

PRODUCTION

Canuti is a pioneer in the machinery-aided manufacture of fresh pasta and has always made use of cutting-edge technologies for producing pasta.

The long production process, from the inwards supply of raw materials, preparing the fillings, steam pasteurization and right up to the packaging and storage, is controlled in each phase with a total of 35 line-checks and with almost 300 checks performed daily.

An advanced, controlled product traceability system is able to intervene quickly in the case of hygiene-quality problems.

However, technology alone is not enough to achieve the quality and typical features of Canuti pasta: the use of traditional recipes is important, with at least 7 eggs per kilogram of flour, and bronze wire-drawing of the pasta but, above all, the experience of three generations of pasta-makers is needed.

BRONZE WIRE-DRAWING

Wire-drawing is a critical and important step in the pasta manufacturing process, and it is the procedure that enables the pasta to take its shape; Canuti egg pasta is produced with dough-kneading machines that use bronze dies.

Only bronze wire-drawing ensures that the product has the special, characteristic roughness that is ideal for holding in sauces and dressings.

Bronze wire-drawing has now been abandoned by the majority of pasta manufacturers, to be replaced with steel or Teflon roller mills or alternative technologies that make processing simpler, enable the use of standard raw materials and a give a considerably higher output.

RAW MATERIALS

The use of top-quality raw materials has always been a fixed element in Canuti production.

The supplier is not just a seller of products, but is essential for maintaining the quality standards of Canuti and a key partner for developing new ideas and products: the company aim is to maintain as far as possible a supplier base that remains stable over time.

During the entire production process, all raw materials are constantly subjected to strict microbiological and organoleptic checks, carried out by highly-skilled, internal staff and by accredited laboratories.

RESEARCH AND DEVELOPMENT

Continuous innovation is essential for Canuti. Ideas and intuitions are the vital force in a company that wants to offer the maximum in terms of variety and uniqueness of its products.

Canuti has its own Research and Development department, drawing on highly-skilled internal personnel and collaborating with top-level chefs, backed up by a modern, well-equipped experimental kitchen with tasting and testing room attached.

It is this department that has produced our ranges such as Pasta Canuti, I Tesori del Gusto and Pasta Canuti ai Cereali, as well as innovative products like Gemme di Fiori or Paciocchi Polpa di Granchio Zenzero e Menta.

CERTIFICATION

All product and management phases are guaranteed by UNI EN ISO 9001:2008 certification and comply with HACCP parameters.

The HACCP (Hazard Analysis and Critical Point) method is a hygiene self-check method aimed at safeguarding consumer health; it provides for the risks and dangers linked to the hygienic safety of products and processes to be evaluated, enabling suitable control methods to be put in place.

UNI EN ISO 9001:2008 certification specifies the requirements that a Quality Management System must have to satisfy the various users of the product (end customers, buyers, dealers), and also the parties involved in various ways in the production and marketing process.

All product and management phases are guaranteed by UNI EN ISO 9001:2008 certification and comply with HACCP parameters.

The HACCP (Hazard Analysis and Critical Point) method is a hygiene self-check method aimed at safeguarding consumer health; it provides for the risks and dangers linked to the hygienic safety of products and processes to be evaluated, enabling suitable control methods to be put in place.

UNI EN ISO 9001:2008 certification specifies the requirements that a Quality Management System must have to satisfy the various users of the product (end customers, buyers, dealers), and also the parties involved in various ways in the production and marketing process.

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