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Respect for and consistency of craftsmanship, maintaining the processing according to the guidelines of natural leavening in the 'white room', the necessary leavening and baking times: over all these years, production has been refined and modernised, but many steps are still carried out manually, to maintain constant control.
The suppliers of raw materials have been selected over the years and very rarely change: flour, eggs, butter, raisins, candied fruit, other fruit.
From these long-standing relationships comes the 'Albertengo Protocol', which allows for meticulous control of the entire supply chain, documented traceability and exceptional product stability.
These are all measures to ensure the absolute quality of the product: from its appearance to its aroma, softness and taste.
