“WE ARE DYNAMIC COMPANY: FOR US IT’S VITAL TO ALWAYS LOOK FOR NEW CHALLENGES.”

The Research & Development team

Casa Radicci history witnesses a spontaneous inclination to change, while remaining strongly anchored to the cardinal values of our company philosophy and our dairy tradition. For this reason, the Research & Development team orients itself to multiple directions: new references and sensory experiences, a quality tending towards excellence, new collaborations and the search for more markets to explore.

A significant and gratifying challenge that embraces the ever more articulated food world, ranging from the “evergreen” requests to the most contemporary trends related to wellness search and passion for food.

IQF FROZEN

“IQF FROZEN CHEESE… BECAUSE WE LOOK FAR.”

The results of innovation

We are proud of our longstanding, successful history of producing and providing IQF Frozen quality cheese. Our IQF Frozen production story begins in 2011, when we decided to buy necessary machinery to improve it. Our product development team, in total synergy with our quality department, had many tests and analysis to define, at the end of two years and a half, the range of products call IQF Frozen today.

IQF TECHNOLOGY


IQF cheese are notable for the fact that each individual piece of cheese is frozen separately from all the others. So that for example, a bag of IQF Mozzarella Micro-Pearls doesn’t simply contain a solid block of frozen pearls, but rather, each of the individual frozen pearls is lost inside the bag.

Obviously, this makes IQF foods much easier to work and pack with. What is the secret? Our IQF Freezer machines use liquid nitrogen to allow us to freeze small foods that are normally very difficult to freeze. This allows the products to be frozen singly rather than in a group meaning that the products keep their own individual form, texture and all importantly taste.

How do these latest generation machines work? Liquid Nitrogen is kept at -150 °C and it is transformed in gas and transferred to IQF Freezing Tunnel Cryogenic freezing expose the product to a temperature of about -72 °C for two minutes, in this way any liquids in the product are frozen separately. All steps of process are controlled by our experts team to meet the highest quality standards.

This makes our production and delivery easier and more effective to satisfy the needs of consumers.

FOOD SAFETY

“PROTECTING YOUR HEALTH IS OUR PRIORITY.”

The Quality and Safety team

Quality, for Casa Radicci, is also synonymous with food safety: in fact, we seek daily the absolute healthiness and hygiene for our products, through the application of a self-control system based on HACCP principles (risk analysis and critical points control to prevent food contamination hazards).

Our factory in Lauriano, near Torino, is in compliance with all health and hygiene requirements (according to Regulations CE 852 and 853 OF 2004 and CE 2073 of 2005) and our self- control plan was approved with the collaboration pf ASL competence service. In addition, we apply Regulation CE 178 of 2002 on food traceability, so as to withdraw a product from the market in case of non-compliance.

Our references safety is monitored through screenings carried out regularly by internal and external laboratories: each year about 30.000 analyzes are performed on the raw materials used, about 5.800 to verify the sanitization of the production premises environmental surfaces and 2.000 analyzes on finished products.

The besto of milk (Lactose free)

Want to be free? Just taste our Lactose free Mozzarella Fior di Latte!. Casa Radicci offers a wide lactose free cheese range just for you. These products are obtained with simplier sugars and are all easier to digest. You can taste all the goodness of milk, whenever you want!

CasaRadicci_SenzaLattosio

A passion that has been passed down from two generations, today as yesterday to tomorrow.

Carlo Radicci

Our recipies

Do you want something new? Casa Radicci has selected some tasty recipes to easily prepare whenever you want.

programma-sviluppo

PROGRAMMA DI SVILUPPO RURALE 2014-2020

Innovazione Tecnologica impianti per la trasformazione del latte. Potenziamento linee di confezionamento prodotti caseari e potenziamento impianto di depurazione acque reflue.