The packaged industrial snacks

The progenitor is considered to all intents and purposes the "Mottino", a mignon panettone launched on the market in the 1950s, but the real turning point came ten years later with the "Buondì", the first among the packaged industrial snacks to offer itself instead of the classic brioche.

© Merendineitaliane.it The market for snacks is constantly evolving and today offers a huge variety of products with different ingredients, recipes and production technology. They range from the most delicious and elaborate to the simplest ones, from the great classics to the latest trends, without forgetting the intolerances, allergies and special needs of many.

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To stem the growing phenomenon of childhood obesity and improve the nutrition of the little ones, the snack industry today is increasingly committed to reducing energy intake and portions, trying to improve the nutritional balance and reduce the content at the same time. of fats and sugars.

In general, however, it is good to avoid snacks that contain hydrogenated fats, trans fats and preservatives.

Industrial snacks: how they are produced

Industrial processing minimizes the manual intervention of man: the raw materials for the snacks are stored at a controlled temperature and atmosphere and taken and dosed for the dough in a fully automated way.

Sophisticated mechanical systems check and report any anomaly to specialized human operators, who intervene only in the event of an alarm.

© Merendineitaliane.it To knead and shape the products, which are then baked by automatic lines at optimal humidity, temperature and thermoventilation conditions, they are real robots.

After cooking, the snacks are stored in sterile and air-conditioned rooms to be cooled. The procedures for cutting into portions, the filling, any covering, soaking and decoration follow. Each snack is then automatically portioned according to the expected weight, packaged and labeled.