The inspections are aimed at compliance with the legislation concerning animal welfare, in particular the regulations reg. EC 853/04, reg. EC 882/04. In addition to government audits, we carry out internal audits on each supplier farm. In particular, we aim to control the three aspects that are most important to us:
•Organization of the structure
•Division of areas
•Milking area
•Lighting
•Types of animals bred
•Practices and protocols
•Quality of the water used
•Number of animal handlers
•Organisation of areas to ensure sufficient space for walking
•Presence of qualified personnel
•Breeding procedures do not cause suffering or injury
We deeply love our land, which is why we have chosen to take buffalo milk exclusively from the PDO production area. Over the last few decades, we have built a relationship of trust and exchange of expertise with our milk suppliers, which has allowed us to constantly improve the quality of our milk. Our quality control starts with the taking of samples directly from the Mediterranean Buffalo farms and continues along the entire supply chain.
OUR CERTIFICATES
Every day we strive to ensure your satisfaction, we do so through the achievement of our main objectives, which can be summarized as follows:
Water treatment
It comes from public aqueducts, it is, therefore, mains water, and is used for production for washing and cleaning.
Water control
Annual audits by ARPAC verify the compliance of our waters with the D.L.gs. 31/01.
Water analysis
Monthly analyses on behalf of external laboratories certify the potability of the water.
Water purification
The waste water is purified internally with a special system.
Purified water discharge
The coded water is discharged into surface waters with zero environmental impact.
Water Purity Analysis
Further analyses carried out by certified external laboratories ascertain the purity of the discharged water on a monthly basis.
Discover the production process of Mandara mozzarella, from the origin of the raw materials to the goodness served on the table. Discover the attention we pay to the production and selection of our milk. From the farm to your table.
Removal of buffalo milk from the stables
Buffalo milk is exclusively taken from PDO-certified farms
200 head of buffalo
360 capillary controls
!! Strict selection of breeders
Milk pasteurization
The buffalo milk, once pasteurized, is stored in silos for at least 12 hours before the start of the actual processing
It is at this point that a differentiation takes place between the PDO and NON-PDO line. Both follow the production process described, but mozzarella produced with milk that is subjected to a treatment patented by us, which enhances the shelf life of the milk and without the addition of additives or preservatives, is to be considered NON-PDO.
Heating & coagulation of milk
With the addition of natural whey starter and rennet
Curd breaking & bleeding
First rupture in multi-purpose tanks
Curd maturation until optimum pH is reached
Dividing the curd into blocks naturally
Spinning
Feeding the curd blocks into the stretching machine
Cutting by hand or with the appropriate dies
Automatic passage in the cooling and salting tanks
Packaging & cooling in cold storage
Packaging lines divided according to packaging types
Cold room cooling
Same day shipping as it is produced!