Guidelines, manuals and information booklets.

Publications

Guide for a good hygiene and HACCP practice for confectionery, fine bakery ware and cocoa and chocolate products

(2007)

 

Approved by the Ministry of Health, the new version of this guide offers an upgrade of the previous one in terms of contents, including the latest normative references contained in the Regulation 852/2004/EC (on food products' hygiene) and Regulation 178/2002/EC (laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety) respectively, and also introducing a "Staff Training" section, approved by the Administration on August 12th, 2005.  

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Little big daily pleasures

(2006)

 

The history of confectionery products is a thousand-year one: the ancient Egyptians, Arabs and Chinese used to prepare sweets made of candied fruit and seeds with honey.

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One merendina per day

(2006)


Merendine are a typical Italian product, coming from a long-term bakery tradition. Significantly enough, products defined as merendine do not exist anywhere else in Europe.

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Sweet wishes to everyone

(2006)


Panettone, Pandoro, Colomba: here are the Italian festivity leavened enriched cakes. Their scent is unmistakable, and it is given by the fragrance of the ingredients and by the smell emanating during the long leavening and baking process.

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Biscuits. And taste springs up

(2006)

 

The staple food for every breakfast, the simple but tasty crispbread and shortbread, in every different variety, are the perfect companions to the awakening of most of the Italians.

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