Because continuous innovation is imperative if you want to stay ahead, Euro Pizza Products made further investments in the optimisation of its production facilities this autumn.
The most impactful change was the addition of a prefreezer to the production line. Adding cold nitrogen gives the dough products a frozen crust. This eliminates the limitations regarding the moisture content for different recipes and also results in a flatter finish for the base of our dough products.
TIn addition, many small steps in the production process were automated. Where the “operators” previously carried out labour intensive work, they are now mainly involved in checking the quality of the product, so they can intervene if necessary in case abnormalities are detected.
And finally, Euro Pizza Products purchased a new flour silo to further improve the stability and efficiency of the production. Euro Pizza Products now has a total storage capacity of 80 tonnes of flour in its silos, which limits the risk of losses even further.
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