From the field to the table: total control of the food product at every stage of its "life".
Visual, chemical, physical and heat controls are carried out from the moment raw materials get to the companies, and until the finished products leave the companies, ready to be put on the market.
Many checks are performed in laboratories, like for instance spectrophotometric analyses, in order to verify the correspondence between the eggs' colour and the one indicated by the technical specifications, and the farinographic analysis, that measures the flour's properties in absorbing liquids.
Most of the controls are fully computerized (dosage of the ingredients' composition, temperature and moisture verification during the whole production process).
Subsequently, transport controls are performed (maintenance of temperature levels, optimal conditions of conservation throughout the whole raw material transport phase) and quite often directly at the different points of sales, through periodical visits.