Long before the actual laws obliged companies to implement HACCP procedures, PAGANI provided itself with a strict quality control policy, which guarantees the compliance of raw materials to severe specifications throughout tests carried out by internal and independent labs.
Five main steps make up the industrial process:
- preparation of the stuffing which is done daily following the traditional recipes and considering the conservation characteristics of the finished product;
- preparation of egg-based pasta (over four eggs for kg. of hard wheat bran), made by a computerized machine;
- making of the product by 15 shaping machines which produce tortellini and ravioli of different shapes and sizes;
- drying which, after a steam treatment, guarantees a perfect healthiness of the product, on top of a 12-month conservation at room temperature and without the use of preservatives;
- packaging, realized with the aid of three modern lines provided with electronic balances, metal detectors and automatic palletizers.
Every day, Pagani's control staff operates over 50 controls on the industrial process and on the finished product.