YESTERDAY AND TODAY
Soft goodness prepared naturally
The Nuova Ruggeri company was founded in 1963 in Cremona, an artisan laboratory where the experience gained by the Ruggeri family in the baking sector is expertly transferred to the production of unmistakable baked confectionery products. The turning point, marked by the innovative choice to use natural yeast in the production of delicious brioches, croissants and packaged sweet rolls, determined the success and progressive development of the company, to the point of equipping itself with a large and modern industrial plant.
In November 1993 the new headquarters was inaugurated, spread over approximately 10.000 square meters and equipped with technologically advanced systems, which in a few years projected Nuova Ruggeri onto the national and European markets.
Over the last decade the company has grown by expanding its distribution to the entire Italian market, thanks also to a sales network spread across the national territory, aiming abroad as another important objective. Today it is a leader in the sector of naturally leavened confectionery products, present on the market with two brands: NUOVA RUGGERI and LA CROISSANTERIE. The high quality of production has also convinced the major distribution chains and large companies to entrust their Private Labels to Nuova Ruggeri.
All systems, from the raw material dosing system to the packaging department, are high-tech and fully automated. The production lines equipped with cutting-edge systems allow a production capacity of over 15.000 kg/day of finished product. The great passion for this work, the excellent quality of the products, the short delivery times, the flexibility, the seriousness and courtesy of all the staff are factors that make our company an established industrial reality. Customer satisfaction is our mission, tradition linked to the best technologies is our secret.
PRODUCTION
We control every stage of the process
Our factory is structured to allow separation between departments to ensure that there is no product contamination caused by flow crossings. From the dough room to packaging, passing through lamination, moulding, leavening, cooking and cooling in a microfiltered air flow, the process is highly automated and controlled at every stage to guarantee the best results both in terms of quality and safety. of final consumers.
The different packaging lines allow the production of multi-piece bags or trays containing individually packaged products. Their versatility favors close collaboration with customers for the development of Private Labels. All products during the packaging phase are subjected to metal detector checks and weight control. Nuova Ruggeri is not only technology but also tradition.
For its products the company has chosen to use mother yeast, expertly renewed every day, taking advantage of the remarkable organoleptic and preservation properties typical of this natural ingredient. Why does sourdough make our products better?
Saccharomyces cerevisiae, microorganisms responsible for fermentation, act in brewer's yeast through alcoholic fermentation, with the production of alcohol and carbon dioxide. Instead, the symbiotic culture of yeasts and lactobacilli of the mother yeast also leads to lactic fermentation with consequent production of lactic acid and acetic acid.
The acidic environment reduces the possibility of contamination by other non-acidophilic bacterial species. This allows Nuova Ruggeri not to use chemical preservatives. The carbon dioxide produced induces the formation of the particular "bubbles" that characterize the honeycomb structure of the product. The long leavening times, due to the use of natural yeast, ensure the product has inimitable organoleptic characteristics, in terms of aromas and flavours.
