Thanks to my experience in craft and industrial bread making and to my continuous interest in the resolution of issues pertaining to this field, I have been repeatedly asked to provide assistance to companies in order to redress strong imbalances at organisational and qualitative level.  

The production of typical Italian products requires constant monitoring of ingredients and correct work organization to guarantee stable product quality, promptly adjust processing to the available raw materials and always control production costs. Moreover, it is very useful to rely on the advice of an expert, like me, who can ensure professionalism and stability.  

I can also provide precious insights as to new production plants or the reorganization of old laboratories.

During my professional career I have perfected a highly experienced in the management of microwave pasteurization to extend the conservation of bakery products and derivatives.

With this technique the product has a shelf life of more than 6 months without using preservatives, ethyl alcohol, modified atmosphere packaging or vacuum.

As evident from my professional experience, listed below, my business is diversified in all areas of the bakery and fast food Italian and in recent years it has also geared towards the difficult production of products for celiac disease using rice flour, maize, cassava, etc. .., both in Italy and abroad and both artisanal and industrial.

As demonstrated by my professional experience described below, my activity encompasses all aspects of Italian bread making and fast-food production, both in Italy and all over the world. In recent years i have specialized my activity also in the difficult production of food for celiac people using ingredients like rice flour, mays and cassava.