Production cycle

Campo d’Oro's production is focused on the use of the freshest ingredients, processed according to traditional artisan recipes, without adding preservatives, colourings and chemical additives, and using the innovative technology of modern machinery.

Just after the harvest the raw materials are selected,sorted, washed and prepared.

These ingredients are transformed depending on the process requirements of the recipe that is being worked on. Then various steps are followed indicating the dosage, mincing or the addition of other ingredients. The recipe when created is obviously cooked and preserved.

Our processing method uses the very best of modern machinery which allows the ingredients to be cooked at low temperatures so that they maintain all their organoleptic and vitaminic properties and profit from prolonged preservation.

The vacuum technology also allows the recollection of otherwise lost aromas which is an added benifit for both the taste and wholesomeness of our preserves.

When the cooking is complete, it is then time for the automated product jarring and tunnel pasteurisation. This procedure guarantees to our products their preservation time and shelf life of three years from the time of production.


Each jar after being marked with the printing of the name or lot number and expiry date, is stocked in pallets ready for pick up.



 

Italiano English Español Deutsch Francais Arabic Japanese Thai
Search the website
search!
Prodotti Azienda News Contatti
Production cycle

Campo d’Oro's production is focused on the use of the freshest ingredients, processed according to traditional artisan recipes, without adding preservatives, colourings and chemical additives, and using the innovative technology of modern machinery.

Just after the harvest the raw materials are selected,sorted, washed and prepared.

These ingredients are transformed depending on the process requirements of the recipe that is being worked on. Then various steps are followed indicating the dosage, mincing or the addition of other ingredients. The recipe when created is obviously cooked and preserved.

Our processing method uses the very best of modern machinery which allows the ingredients to be cooked at low temperatures so that they maintain all their organoleptic and vitaminic properties and profit from prolonged preservation.

The vacuum technology also allows the recollection of otherwise lost aromas which is an added benifit for both the taste and wholesomeness of our preserves.

When the cooking is complete, it is then time for the automated product jarring and tunnel pasteurisation. This procedure guarantees to our products their preservation time and shelf life of three years from the time of production.


Each jar after being marked with the printing of the name or lot number and expiry date, is stocked in pallets ready for pick up.



 



The several steps of production, transformation and packaging are constantly monitored through the HACCP system, which allows us to identify and prevent biological, physical, or chemical dangers and risks, ensuring quality, hygiene and safety of our products.


We employ particular care for the products which may contain allergens, in order to avoid all risk of contamination.


Moreover we control and track all the phases of production, transformation and distribution, to guarantee total product traceability.