Context
Molino di Ferro is a family company based in Vedelago, in the province of Treviso. Its history began with a stone mill on the Brentelle river, and it still mills corn sourced in Italy, mainly from the Veneto countryside.
From corn it makes polenta, the Le Veneziane pasta range, biscuits and bread substitutes. The whole range is gluten-free, with more than 60 products sold to retail chains in Italy and abroad.
Challenge
A producer of this kind has requirements that are typical of the food industry:
- Gluten-free integrity. Incoming raw materials must be checked, and contamination must be prevented at every step.
- Lot traceability. Each delivery must be traceable back to the raw-material lots it contains, so that a recall can be answered quickly.
- Changeovers and cleaning. Different products and formats share lines, so sequencing and cleaning affect available capacity.
- Recipes and records. Formulations must reach production exactly as approved, and quality records must be ready for certification audits and retail customers.
Architecture
Molino di Ferro manages its production on Metalya. Production orders, progress and records are kept on the same model, so the plant and the office work from the same information.
Evidence
The scope of the project and its results are awaiting the customer’s approval for publication. No figures are claimed.