RESEARCH & DEVELOPMENT

FIRST AND FOREMOST:
RESEARCH AND DEVELOPMENT

We believe that Research and Development is right at the heart of our activity. For this reason we have chosen to allocate 6% of our income to research and development. Over the years, we have developed techno-scientific competence in Research, with the aim of developing and producing the highest quality food that is specifically directed towards the Gluten Free market. By constantly keeping ourselves updated on the most innovative raw materials, we can cater for the consumers’ ever-evolving needs.
Farmo’s Technical Center is one of the most advanced centers in Italy, that is constantly searching for the best ingredients and the best balanced formulations that are functional in creating finished products with elevated nutritional and organoleptic characteristics. So that we can move forward hand in hand with new scientific discoveries, we also work with important national and international institutes, amongst which is the Department of study of celiac disease at the University of Chicago.

Certified Quality and Taste

Certified Quality and Taste

Our strength is our competent personnel who are able to keep proposing new products and constantly bring improvement as far as taste and nutritional content is concerned. These people are our responsible for R&D and our Marketing Manager, both of whom test the products to ensure that the taste does not differ from those products that are prepared with traditional ingredients.

Certified Quality and Taste

How a recipe is born

Gathering of ideas

Gathering of ideas

Every product comes from an idea that comes out of the Academy. We analyze these ideas to see what problems and/or potential they have in order to create a recipe for a product that best satisfies the consumers’ needs.

Gathering of ideas

Selection and checking suppliers and ingredients

We run numerous tests, inspections and checks of the suppliers and the raw materials before choosing the ingredients, so that we get a product of excellent flavor and with high nutritional characteristics.

Gathering of ideas

The first trial run

We proceed with the first trial runs of the product that will then be thoroughly tested in our laboratories to ensure and guarantee the highest standards and quality. Then we verify the shelf life of the product.

Gathering of ideas

Finally, production

After numerous testings, we can start production and launch of the product.

FARMO GLUTEN FREE ACADEMY:
not only vocational training

Vocational training is essential to enable us to reach the highest quality in the preparation of our artisan bakery products. For this reason, we offer specific courses for professional bakers and also for end users, that include theoretic and practical tests in workshops with industry experts.

Once a month at the Farmo S.p.A headquarters in Casorezzo, we organize the Farmo Gluten free Academy, a professional gluten free cooking course that lasts for a day where our Farmo experts present to research operators, bakers and professionals in this

sector the most interesting methods of using the Farmo gluten free mixes. We also have the help of chefs who are specialized in the use of gluten free products. Not only vocational training: through the Farmo Gluten free Academy we can gather suggestions, experiences and requests for specific needs so that we can continue to offer products that are tastier and nutritious for consumers; this is the proper starting point for the advancement of every new product.