For applying the ideology based on quality, some targets and expectations were expressed, which at the same time constitute the Fornetti trademark, policy and obligation:
The Fornetti assurance system and quality management cover the use of raw materials, production processes regulation and supervision of the finished products quality up to the adjusting of the baking technology in stores.
The fundamental condition for the production of quality and safe products in terms of food safety, is the exclusive use of selected and approved raw materials - based on a strict system of quality requirements. Regarding the flour, as a result of several years of research and countless tests, we managed to standardize the parameters of quality and technology. In October 2007, Fornetti launched a national campaign for minimizing the trans fatty acids from the fats used in products.
Fornetti was the first company from the Eastern Europe which introduced in producing of its personal products the use of margarine with reduced content of trans fatty acids, margarine which was not subject to any hydrogenation process. Fornetti applies not only in the quality policy but also in the commercial philosophy, and with the greatest precaution due, the requirements and results of food science. Fornetti is also careful in choosing raw materials and in the existence of important substances from a nutritional point of view.
Raw materials cannot contain genetically modified components.
The continuous verification takes place with the help of regulated analytical and microbiological tests. The technological solutions applied make our system assure the production of some constant quality standard products.
Before use, the raw materials and finite products are analyzed in our microbiology laboratory. In the production process, we verify the technological and hygienic parameters, adjusted specifically for the products. Under the sign of quality, we have created our personal bakery laboratory and a training center, where we reach the corresponding quality of products through continuous baking tests in the real environment of stores in order to train our franchise partners' employees to practically handle the products.