The company
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Founded in 1983, Super Croissant was developed for the marketing of frozen breakfast products for sale in bars and hotels in the area.
In the early 90s, Super Croissant moved to its current factory, where highly innovative production machines were installed to meet the increasing demands of customers from our domestic market.
At the end of the same year, the company decided to implement a quality system certificate with the aim of appearing on the international market, not as a small company, but as an organisation that has produced, from the craftsmanship of its products, something to truly brag about, obtaining in 2001 the certificate UNI EN ISO 9002 – ed. 1994. |
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In the same year, we began to address the national market, obtaining excellent results and consistent local coverage.
At the end of 90’s, the company decided to implement a quality system certificate with the aim of appearing on the international market, not as a small company, but as an organisation that has produced, from the craftsmanship of its products
Super Croissant presents itself today as a young and flexible company that produces own-brand products and third party branded products, while maintaining that quality feature that has continuously distinguished it in recent years, constantly improving itself and anticipating potential customer requirements. |
Our company has been scanning its products at the end of the production line with metal detectors since 1996. Furthermore, in the same year we started implementing a traceability system in the products that goes from raw material to end customer; the company has changed from the old validation system to the most comprehensive standards of UNI ISO 9001 – Ed. 2008, and despite the first expansion of the plant, it is considering leaving its historic home to move to another where it can give free rein to imagination and to its production capacity.
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Our research and development department has designed 12 new products since 2003, including one with industrial patents and eight design prototypes brought to market.
Since 1996 we started implementing a traceability system in the products that goes from raw material to end customer
In 2006 we decided to renovate the entire range of products, thus beginning the process of research and development for the inclusion of milk enzymes as food adjuvants to reduce yeast and thus improve the taste, texture and digestibility of yeast dough products.
The research enabled us in 2008 to start production of a yeast dough range with this significant added value.
Rest assured, you can value a relationship with our company; we welcome our readers warmly to the world of Super Croissant. |
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