Alpipan’s entire production cycle undergoes a rigorous and comprehensive series of quality controls to ensure the food safety of the products placed on the market and to comply with strict production standards. Thanks to packaging in a protective atmosphere and the use of a sourdough starter, our breads have a shelf life of 6 months, which means they can also be exported overseas. Cutting-edge diagnostic tools enable line checks to be carried out on 100% of the packages to ensure that they are airtight. Alpipan’s total quality approach has distinguished it for over sixteen years, making it one of the leading manufacturers of gluten-free bakery products for private labels in both Europe and America.
Alpipan’s factories undergo strict quality controls, which begin outside the company through the identification and selection of reliable suppliers and the choice of top-quality ingredients. Alpipan’s entire process is subject to more than 600 daily process controls, enabling the company to constantly monitor compliance with the quality and process standards agreed with the customer. In addition to checks to ensure the absence of gluten or other allergens declared on the label, the factories constantly undergo environmental controls and inspections by certifying bodies or auditors appointed by their customers.
Food safety is one of the cornerstones of our manufacturing approach. Today, geographical distances have become increasingly smaller, while the prestige of Made in Italy is constantly growing, including in the food sector. The food industry (the gluten-free industry is no exception) is therefore constantly on the lookout for good products with a shelf life that permits their logistical management overseas. To make this possible, over the years Alpipan has developed sterile production systems and designed specific ingredients, such as its own sourdough starter, to give its products a longer shelf life. All this has only been possible thanks to huge investments in technology and an obsessive focus on hygienic design. Thanks to a supervision system with LED screens and a computerised alert system, process operators can constantly view all the production stages, including inside the baking oven, without needing to access sterile areas where access is prohibited to staff, and also promptly intervene in the event of anomalies.
Our twenty years of experience in gluten-free, low-protein and milk- and lactose-free bakery products, combined with the Bauli Group’s century-long experience in bakery products, make Alpipan one of the main international operators in the ‘free from’ products field. Producing a gluten-free product on an industrial scale requires in-depth knowledge of the subject, specific expertise about the intrinsic characteristics of the ingredients and equally specialised knowledge of the production processes and technologies that can be used for these products. The use of gluten-free raw materials gives products, especially leavened products, structural, chemical and physical characteristics that are very different from those of conventional products. Our designers have therefore created unique production lines, designed according to our specific requirements, which allow Alpipan to produce gluten-free or low-protein products in a continuous cycle that offers high standardisation and reliability.
The Altopascio production complex was authorised by the Italian Ministry of Health for the production of gluten-free and low-protein bakery products, pursuant to Legislative Decree no. 111. Alpipan has a Quality Management System certified according to ISO 9001:2015 and the BRC – Global Standard for Food Safety certification. We also undergo periodic audits by the Italian Coeliac Association (AIC) and the Italian Lacto-Intolerant Association (AILI) and equivalent foreign bodies to ensure that our customers can display the distinctive marks of these specific associations on their packaging.