Case study – Mekano Pro on Pizza e Pasta
The search for the perfect dough is a true love story, made of care and attentions. A solid know-how is necessary though to recognize a real “matured” dough.
Nowadays slow times and long waits seem to be anachronistic topics. But they are not. Perseverance and hard work are still the secret of perfectly leavened and light dough.
The time we are living is full of unexpected events, increasingly hard to be managed. How can you keep the promise of “quality”? Let’s ask the expert.
It is necessary to be far-sighted and add a pinch of innovative madness. In any long-term relationship it is important not to be overwhelmed by habits.
When did you realize that innovation and technology could open up new horizons?
I have been doing this job for more than 20 years. It was not easy to change my habits. I had to do a lot of tests and experiments. Sometimes I failed.
However, the change was necessary: in a critical moment like today I had to understand how to cope with peaks of demand and fluctuating rhythms.
How has your work changed after the introduction of the retarder prover?
I decided to take advantage of the Industry 4.0 (Italian tax credit) and the 2021 Chef Bonus. The time to renew myself and my activity had come. With Mekano Pro I have significantly reduced the variables of my doughs. Today I can easily plan in advance the processing phases and guarantee a gradual leavening. Each pizza ball-dough maintains its original round shape and it is easier to roll it out. Flawless quality and perfect digestibility are guaranteed in every season, with any atmospheric condition.
Why has Mekano Pro become essential for you?
The respect for raw materials and waste reduction have always been my guiding values. I strive every day to deliver what I promise to my customers. It is not always easy to offer a wide choice and follow food trends. Thanks to my experience and Mekano Pro, I can daily offer different mixtures, always using excellent raw materials.
What are your goals for the future and how do you expect your food factory will change?
It’s early to talk about it, but I’m planning a franchising project. I’m working on this project that will allow my products to be tasted throughout the whole Country.
I’m also thinking about offering a quality and standardized packed pizza to new sales channels. This means using leavened, pre-cooked and blast chilled bases, with selected topping ingredients.
We are going to improve the production thanks to a new laboratory assistant, Mekano Pro Roll In, avoiding impacts on staff costs.
DISCOVER HOW: https://www.afinox.com/en/mekano-pro-roll-in/
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