QUALITALY

JUN. JUL. 2016

VIII

THE DEMETRA’S NUMBERS

2 The production units that are

located between Talamona and

Morbegno (So)

The 30,000 square meters

occupied by factories

The 65 employees working in two

production units

5,000 Tons of only vegetables and

processed mushrooms in the last

year

1,500,000 envelops packaged in 2015

The pallets 7,200 places available in

the unit logistics

The 70 sales agents in the territory

250 Distributors served in Italy and

abroad

more than 40,000 customers served

by the distributors and directly

AT PAGE 18

Only Italian creams

for a high quality

butter

Raw materials of excellence,

advanced production process,

controls throughout the supply chain

make the brand butter Qualitaly a

great product from all points of view

by Elena Consonni

Under Italian law (1.202/1983) the

designation “butter” without further

adjectives is reserved “to the cream

product derived from cow’s milk

and the product obtained from cows

whey and cannot contain other fats

added.

The raw material is the cream,

which, depending on the process

used can be of surfacing, centrifuge

or serum. The first characterizes

the predominantly butter tea

produced in Italy and proceeds from

the processing of two major PDO

(Parmigiano Reggiano and Grana

Padano); the second is especially

typical of production in Northern

Europe; the third is obtained

by skimming residues of cheese

processing.

The first parameter that you can use

to understand the quality of butter is

the color, usually pale yellow, which

can vary from white to deep yellow.

“Usually - explains Marzia Ravanelli,

quality Parmareggio manager - regard

the natural product and productions

derived from milk of fresh feed

animals, is white in winter and

yellow in summer.”

RAW MATERIALS CONTROLLED.

For their own brand butter

Qualitaly, CIC has made a choice

of excellence, by opting for a

surfacing cream of Italian origin,

selecting a company with a strong

brand and a recognized tradition

of quality: Parmareggio, in fact.

“The production cycle of our butter

- she continues - begins with the

collection of cream, made from

insulated tankers previously washed

and sanitized using the washing

plant in CIP (cleaning in place) in

the butter factory Parmareggio. From

the tanks of incoming cream to the

establishment of Parmareggio we

are picked representative samples

to carry out the necessary checks

acceptance. The cream is then

cooled and stored in special tanks.

Parmareggio has 5.

Tank of stainless steel with a total

capacity of 180 tons for the storage

of raw cream”. The raw material

gets an acidity control (to assess the

state of conservation of the cream

and the quality of the raw material),

the percentage of fat, organoleptic

characteristics (smell and color) and

the temperature.

ADVANCED PROCESS.

The

processing begins with the

preheating of the cream, brought to

about 50 °C with a heat exchanger.

There is then the washing, which

consists in the addition of water

to lower the natural acidity of the

cream. At this point the cream

and water mixture is centrifuged,

pasteurized and placed in

maturation, then the fermentation

or churning. During processing

they are constantly checked the fat

content and acidity of the creams.

“The butter factory Parmareggio -

underlines Ravanelli - has a capacity

of 12,000 tons / year. We were

the first in Italy to be equipped

with an automatic system of direct

fermentation in churning area, which

allows you to control flavor and

butter flavor. After fermentation, the

butter may be packaged in different

clients who have very low power

consumption and avoiding in this

allows to keep the dough open for

too many days, the pound, which

is the most popular in restaurants,

and portions of 8 g (in packs of 125

pieces), especially consumed by

hotels for breakfast.

Parmareggio butter quality

is guaranteed by numerous

certifications of product and process

(BRC Grade AA, IFS Higher Level,

ISO 22000, Organic, ISO 14001 and

ISO 18001), as well as a series of

checks on the finished product. “It

is - explains - of microbiological

controls (Escherichia coli,

Salmonella, Listeria monocytogenes),

physical-chemical (fat percentage

and humidity, presence of

contaminants), foreign bodies, with a

filter on the creams inlet and control

with rays X of the finished product,

and weight control. “

REWARDED FOR THEIR

RELIABILITY AND THE SERVICE.

This attention to detail, along with

logistic organization that allows the

production with weekly stocks and

deliveries to 5 days from the order,

and the solid brand story, meant

that Parmareggio has been selected

by CIC for butter with its own

brand. “We propose to the clients

of our members two alternatives

for butter product - explains Vito

Galati, responsible for fresh Italian

Cooperative Catering - the brands

‘Qualitaly’ and ‘Tavola Viva’. The

first is of better quality because it

is produced from outcrop cream;

the second with centrifugal cream.

It is not by chance that we chose

Parmareggio as our partner for the

product brand “Qualitaly” before

becoming has been our supplier for

about a year. During this time we

have no way to evaluate not only the

quality of the product, but also the

service”.

To know even better the company

and his organization, Parmareggio

was visited by the commission of

fresh purchases of CIC, which also

assessed the validity of the service.

“For fresh products - precise Galati

- is very important: our members

MAGAZINE