World Grain - October 2012 - 76

On July 10, television viewers of the main channels in Spain were able to see live footage of Casa Tarradellas harvesting wheat that will be used to make flour for its pizzas.

za dough, Casa Tarradellas constructed its own ﬂour mill in December 2010 with modern installations to undertake research into producing the ideal ﬂour for each of its pizza recipes. Cost of the facility was €15 million. The mill is located near four of the company’s chilled pizza plants. The 1,500-square-meter facility features the most advanced milling technology from Bühler AG, Uzwil, Switzerland, including Sortex color sorters, and has its own laboratory for the speciﬁc analysis of the ﬂour produced in the mill. “Casa Tarradellas takes great care with each of its recipes,” the company said. “Thus it has a wide range of varieties of pizza in order to adapt to different tastes. These recipes do not only vary in the ingredients of toppings, but different bases are also made with different mixtures of ﬂour, from its own mill, according to the variety of pizza.” Also in this ﬂour mill, Casa Tarradellas is studying what kind of wheat is better to obtain for the ﬂour it needs. With the new plant, the company now has nine production facilities in the Osona region, which is known for the production of high quality wheat.
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In order to explain the importance that the company affords to the care of the ingredients, speciﬁcally wheat, Casa Tarradellas has led a campaign designed to show the starting point of the production of its pizzas. On July 10, television viewers of the main channels in Spain were able to see live footage of Casa Tarradellas harvesting wheat that will be used to make ﬂour for its pizzas. “With this new research center, Casa Tarradellas shows again its commitment to work hard and take care of the product from the very beginning of its production chain,” the company said. “It opens new possibilities of innovation and to show the willingness to keep working on the product in order to offer even better food proposals.” In addition to being the ﬁrst company in Spain to produce chilled pizzas, Casa Tarradellas also was the ﬁrst to offer gluten-free pizzas cooked in stone ovens. “To achieve this, it has been necessary to design a production center totally isolated from the other pizza production centers,” the company said. Besides pizzas and fresh dough, the company’s other best-selling products

are fuet (dried sausage), boiled ham slices, bacon strips, Pâté and Mixto grilled sandwich. NEW PET PLASTIC PLANT Casa Tarradellas is in the process of building a recycling and PET plastic co-extrusion plant that is expected to be completed by the end of the year. Representing an investment of €10 million, the center will apply state-of-the-art technology in the recovery and co-extrusion of PET plastic, the company said. “This project is another step forward in the implementation of the company’s environmental policy of proximity, enabling it to safeguard the source of its product ingredients and to reduce the logistical impact of its operations,” the company said. Casa Tarradellas is building the 3,700-square-meter plant for the recovery and reuse of the PET plastic offcuts currently generated by its packaging lines. “This project makes Casa Tarradellas the ﬁrst company in the chilled food sector to be equipped with the capacity to recover waste from its own packaging,” the company said. “Through this project, Casa Tarradellas is continuing the implementation of its sustainability policy, while reducing costs and increasing competitiveness.”
October 2012 / World Grain / www.World-Grain.com

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World Grain - October 2012

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