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Consulting
Department
Making bakery food and pasta in the food industry is not easy, especially if you do not know the nature of the ingredients,…
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Research and development
Department
Today the dynamism of the market, the climatic and economic events require rapid and sustainable answers
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Training
Department
The only way to achieve effective and efficient skills within your automatized system is training.
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Bakery and Pasta Consulting

Experience and professionalism

Bakery and Pasta Consulting company includes 18 years of experience of the founder Luca Sivelli in the bakery and pasta sector. A young company, born from the aggregation of highly qualified cultures, experiences and professionalism to offer companies technical, economic and training consultancy services…

Luca Sivelli

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The Reasons to Have a Partner Like Bakery and Pasta Consulting
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BROUGHT VALUE
Product and process innovation
Standardization of the production process
Awareness of the parameters that affect the performance of the product
Quality and safety
Trained staff
Reduction of non – conformities
Replaceability of the suppliers
Market information
Effective and efficient solutions in the shortest possible time
Possibility to evaluate more market opportunities
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YOUR BENEFIT AND REVENUES
Higher production efficiency
Grater dynamism in the purchase phase
Higher production flexibility
Reduction of complaints
Reduction of production waste
Reduction of production coast
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OUR KNOW-HOW
Years of experience and responsibility in the assurance and control quality, in the research and development, in the training, in the coordination and planning. Years of business relationship with multinationals and important industrial bakery and pasta factories
Our Partner
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News
WATCH THE NEWS
Pre-cooked flours in the fillings and potato gnocchi
Pre-cooked flours in the fillings and potato gnocchi
Agosto 31, 2021 by in Consulting

Pre-cooked flours in the fillings and potato gnocchi Precooked flours have a wide application as a functional and clean-label ingredient in the fillings for fresh pasta and potato gnocchi. These

PULSES FLOURS IN THE BAKERY FOOD
PULSES FLOURS IN THE BAKERY FOOD
Dicembre 15, 2020 by in Consulting

PULSES FLOURS IN THE BAKERY FOOD Some financial newspapers defined them “superfood” that are becoming the leder in the market and food industry thanks to proteins and soluble fiber nutritional

PULSES FLOURS IN GLUTEN-FREE FRESH PASTA
PULSES FLOURS IN GLUTEN-FREE FRESH PASTA
Novembre 30, 2020 by in Consulting

PREGELATINIZED PULSES FLOURS IN GLUTEN-FREE FRESH PASTA In the last World Pasta Day 2020, important issues, such as innovation, sustainability, ethics, globality and nutrition were discussed. The ingredients, that today

Gluten-free
Gluten-free
Novembre 29, 2019 by in Consulting

Gluten free bakery food, a game of emulsions and blends I always worked with cereals which contain gluten and so it wasn’t easy to understand this new world. My experience

Quality and costs
Quality and costs
Ottobre 8, 2019 by in Consulting

How to increase the quality of your bakery food or pasta and reduce the costs The mechanization and automatization require a change in our everyday way work. This change is

THE MOLD ON THE BAKERY FOOD AND PASTA
THE MOLD ON THE BAKERY FOOD AND PASTA
Settembre 14, 2019 by in Consulting

THE MOLD ON THE BAKERY FOOD AND PASTA IS A MATTER OF THE AIR QUALITY From our experience we understood that a critical point, important for the fresh pasta, pre-cooked

Contact
address

Vicolo Pernino 157 – 46019 Viadana (MN) Italy

phone number

+39 338 52 42 438

E-mail

l.sivelli@bakepastaconsulting.it

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