Our baby milk and powdered milk unit remains human-sized. The men and women in our team are highly involved and very aware of the end-use of the products they design. They are manufactured in a stringently hygienic environment, indispensable within the context of the production of baby food. Strict zoning has been implemented with four hygiene levels.
The process, which is highly product-oriented, respects all the raw materials used - mixes, dosages, heat treatment etc. - and of course responds to food health standards: hygienic design, cleanability, risk management of foreign bodies etc.
All the ingredients which make up the baby milk are prepared in our workshop. They are weighed according to the formula produced and added to full-cream milk. Mixing takes place at the liquid stage at first, guaranteeing a more homogenous mixture. This mixture is then pasteurised for enhanced safety.
Next, the mix is sent to the drying tower, using the Multi Stage Dryer drying technique. Our powdered milk is obtained through spraying the milk into a hot air current inside a drying tower producing several effects. This drying tower gives the powder the properties of perfect dispersibility and wettability we look for when the baby milk is reconstituted. Everything is traced and monitored, from the raw materials used to the finished products. Physicochemical and bacteriological checks are carried out on samples at each stage of manufacture. For each production of our baby milk, we carry out around 400 microbiological tests on the finished product, 120 microbiological environmental tests and, on average, 20 other complementary tests including nutritional criteria and also physicochemical tests (property of the powder, heavy metals, pesticides etc.).
Once the drying has been carried out, the last stage before canning is the manufacture of the dry mix. The latter allows heat-sensitive elements, such as vitamins for example, to be incorporated into the recipe without impairing their nutritional properties. The mixture is homogenised, then samples are taken for organoleptic testing.
The last stage is canning. This takes place in our packaging room in a high care level environment. Hygiene measures are further heightened here. Our packaging line therefore has equipment which allow us to ensure a high level of hygiene and safety. The tins are blasted one by one which allows dust to be removed and the production line is completely hooded with each tin passing under a UV lamp in order to eliminate the risk of bacteriological contamination. The powder is then filtered through a sieve (1,600 microns). The product then passes over a magnet (8,000 gauss) in order to detect the tiniest metallic foreign body. The tins are placed under a vacuum and rendered inert, in other words any oxygen harmful to product conservation is removed and replaced by inert gas. To finish, the tins are crimped in order to ensure they are watertight. This complex, painstaking process allows us to guarantee the retention of the nutritional properties of our baby milks. Obviously, a full discharge check is carried out before the products are marketed.