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Only perfection is
good enough

We are among the leading companies in our industry in terms of quality, hygiene and food safety and couldn’t be prouder. Pioneering behaviour and continuously implementing the latest standards have put Fortisa on the map. It’s repeatedly checked and confirmed by strict annual audits. We are proud to exhibit our best results.

High-quality products

The offer includes a wide variety of Fortisa small breads ranging in weight from 40g to 150g, which are annually supplied in quantities upwards of 50,000 units. Listing each product individually gets the thought process flowing to gear up your own personal product line.

Products & services

  • PACKAGING SIZE

    • All baked goods are delivered in large packages of up to 30 units. Soft rolls can also be packaged in family packs of up to six.

  • SHELF LIFE

    • Fresh baked goods do not expire for up to 120 days while frozen baked goods can be stored for up to six months.

  • SHIPPING & LOGISTICS

    • We produce on a just-in-time basis. If you prefer, we can take over the organisation of deliveries and transportation for you.


Efficient, safe, convenient

Fortisa produces up to 30,000 buns every hour. The production technology is well established, particularly efficient and yet flexible to allow the production of a wide variety of products made to order on a just-in-time basis. A variety of integrated test points throughout the entire production process including a 100% automatic optical inspection of every bun ensures the quality of delivered products.

A bun rising

A bun rising

A look behind the scenes

Commodity delivery and storage of raw materials

Commodity delivery and storage of raw materials

All the ingredients that we need to make our bread are delivered and stored on site.

Automatic receipts & traceability

Automatic receipts & traceability

Bar codes are printed to ensure traceability.

Dough production - sponge & dough process (starter and standard dough)

Dough production - sponge & dough process (starter and standard dough)

Dough is made in a mixer which is then cooled and turned into standard dough.

Dough handling

Dough handling

The dough is divided and pressed into the desired shape.

Fermentation

Fermentation

The dough mounds are placed in a proofer.

Seeding & splits

Seeding & splits

Next, the dough is further split using water and sprinkled with sesame seeds by a machine.

Baking

Baking

The buns are baked in a large oven.

Cooling

Cooling

The buns run on a cooling belt.

Packaging – in bulk

Packaging – in bulk

The buns are subject to a weight test, a visual inspection and run through a metal detector before they are cut, packaged and further packaged in bulk.

Packaging – family size

Packaging – family size

In this process, the buns also undergo all safety checks and are then packaged into smaller packaging.

Quality control

Quality control

The buns are scanned, sampled and visually inspected before they are shipped and sold.

An effective management system

We are one of the leading companies in the areas of quality, food safety and sustainability. Thanks to ongoing investments, we would like to strengthen our position in these three areas in a targeted way. We ensure the needs of our customers as well as international standards are met through appropriate process design and checks. We regularly check the applicability of our traceability processes using corresponding live tests (e.g. recall test).

We conduct systematic risk management based on ISO 31000 and create an annual risk report.