Research and development

With the adjustment to the new UNI EN ISO 9001 ed. 2008, Super Croissant has also validated the section concerning research and product development. Our location in the area and our ongoing contact with customers has allowed us to create new products to satisfy the demands of increasingly more knowledgeable clients and look for innovative products.

Since 2003, we have developed and marketed a full line of decorated puff pastry products (Shell, Clarinet, Turtle, Shingle, etc.), the Twin range with a national and European industrial invention patent, and eight local and national prototype models.

The certainty that our customers are always demanding something more has led us to develop for the first time a frozen dough pastry with milk enzymes as an adjuvant in the rising process, thus replacing part of the yeast through the benefits of a more natural and healthy fermentation process. Our up-to-date research must still stay true to our artisan traditions, through which the classic croissant was first launched, the main product of the “Polish” patisserie.

For many, the name derived from the Tuscan tradition perhaps means little at all, but every one of us has had the chance to eat this typical three-twist croissant in a patisserie somewhere, this product being the true symbol of pastry craftsmanship.

“Our location in the area and our ongoing contact with customers has allowed us to create new products to satisfy the demands of increasingly more knowledgeable clients and look for innovative products.”

This new dough product with milk enzymes joins the other typical pastries in our production range: Tuscan Toscanella sheets with cream and rice and apple ‘Delizia’ pastries, where we have undergone modernisation, preserving its characteristics and the ancient craft of Tuscan pastry. Special thanks go to the Rondo Doge company with whom we have been working since 1984 and who have always helped in the making of moulds and with changes in the machinery for the realisation of our ideas and projects. In 2014 we increased the fibre in our products, increasing their shelf life at the same time. This year we have put on the market three new product ranges; a buttered, a vegan and a gluten-free range.