In order for Boncolac to keep being seen as a benchmark standard in frozen pastry and catering, our 4 production sites are respectively dedicated to specific know-how and expertise, in relation to the 3 sectors of activity of our customers: Pastry, Catering and Bakery . Each industrial process is thus designed to meet the needs and constraints of our users.
Since their creation, our sites have implemented verified production processes, which allows them to comply with specifications and guarantee permanent quality control. A quality service as well as a consumer service, installed in the heart of each factory, guarantee proximity and transparency to our clients. Thanks to the work of all of Boncolac’s employees, we have developed a rigorous approach. We ensure daily compliance with our certifications and the most demanding agri-food standards. Our factories are indeed certified at the higher level of IFS and BRC, and meet HACCP standards. Finally, Boncolac is actively involved in the RSPO certification process, which aims to build a responsible palm oil sector.
Attracts by the aspect of products, surprises with the taste and convinces with the quality
For better synergy between services, our development teams are as close as possible to the manufacturing process, depending on their areas of expertise on our 4 production sites. Each of our factories has its own R&D team. Everyone invests themselves daily, in order to respect the creations of our Chefs and preserve their flavors right to the table. Our R&D teams have the following missions:
- sourcing of quality raw materials (safety, hygiene, quality and traceability);
- the development of our products in accordance with the specifications of our customers;
- to guarantee industrial feasibility, according to the know-how of our production sites;
- adapt products to new standards and consumption habits by developing recipes and lists of ingredients.
Imagining the trends of tomorrow and indulging palates
As true ambassadors of our brand, they organize culinary demonstrations and co-developments in partnership with restaurant chefs, to promote collaborative developments.
Today, two Chefs, a Pastry Chef and a Catering Chef, work to meet the standards of our customers in close collaboration with the key players in our Frozen Catering and Pastry activities.