La Conditoria, SEDRUN-SWITZERLAND
www.laconditoria.ch/
Sector: Food Processing
My name is Reto Schmid, proprietor of “La Conditoria , Sedrun Switzerland. (R) in the Swiss Alps.
I assumed control of this village bakery in the tourist town of Sedrun from my parents in 2004 and continue to produce high quality local specialities.
My father who founded the bakery, together with a pastry shop and cafe in 1965 built a name and strong reputation for quality. The production of “Grubunder” a traditional nut cake of this region is certainly one of our key products.
Unfortunately the demise of good bakers has also reached us here in Sedrun which has led me to redevelop and take a new direction. With the redesigned traditional “Bundner nut cake” we now export to 13 countries. With this change in direction and fortune, we have increased our staff levels from 13 to 40.
With a newly designed and built kitchen with approximately 2000 sq meters of extra space, we produce 5 million cakes of various sizes per year.
The challenge for La Conditoria
My father began with a small company and 2 employees. It was a traditional local bakery then. I always had a vision of something greater, and following the hand over in 2004. I could realise this. Namely to produce a world product. In the mean time we have set up a “La Conditoria bakery line” and a “La Conditoria chocolate line”.
Our aim is to become well established here in Switzerland, then follow on as an international brand.
The Solution
Our aim is to become well established here in Switzerland, then follow on as an international brand.
To produce our speciality, we need a lot of caramel. I was searching for a long time for a solution. Finely we decided on the FIREX solutions. FIREX has played no small part in our fortunes. We now have a cream and sugar kettle. It is the ideal solution to our production need. We also chose the larger 350 litre boiler. This we will never part with. It is versatile and perfect for all our needs.
Firex machines installed inside La Conditoria
Autonomy, automation and replicability, Cucimix winning combination. Thanks to the mixer incorporated in the bratt pan, the cooker’s feather in the cap, Cucimix is every chef’s new best friend, able to handle each process independently and simply.
“C” version: Recommended for sugar based products like caramell, jam… it includes:
- Wall heating on three levels – max 130°;
- Additional side wall scraper.
What the customer says
We choose the biggest of Cucimix line. It is the ideal solution to our production need. This we will never part with. It is versatile and perfect for all our needs.
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