Bauli's greater richness derives from the experience gained in the leavening process.
The natural leavening process begins with a kernel of fermented dough to which water and flour are added. This process does not require the use of chemical additives and preservatives but it does guarantee an extraordinarily long life to the product.
The dough leavened with this totally natural process offers unique characteristics of quality such as unparalleled lightness and fragrance.

The baking stage comes after the crucial process of natural leavening that lasts from 9 to 18 hours, according to the product. Baking is a quite short process, lasting some 60 minutes at temperatures ranging from 150 and 200 Celsius degrees.
The product is then, carefully and if required, filled and decorated before being packaged and is ready to be put on the consumer's tables.

The kneading with a mixture of butter, flour, eggs, and sugar is the very first step in the production of shortbread biscuits. A little water is then added to this mixture to prevent even the slightest formation of gluten.
The biscuits are then shaped with the so-called rotary machine that is suitable for the widest variety of shapes and patterns.
Finally, the product is baked rapidly (3-6 minutes) at average temperatures that vary according to the biscuit size and weight.

The simplest and purest ingredients are used for the Doriano crackers such as flour, water, vegetable oils, and salt.
All the kneaded ingredients are placed in a special leavening cell with controlled temperature and humidity and remain there for the time it takes for bio-fermentation to take place and it is this that creates the typical fragrant notes of the finished product.

A unique mixture of flour, oil, and salt is prepared separately and this creates the typical puff pastry structure of cream crackers when interlayered in the dough.
Baking is combined, with direct heat and air and the holes in the crackers serve to better transmit the heat so that the leavening and final moisture are perfectly satisfactory.

Doriano cream crackers is a unique cracker in Italy as it is characterised by a special mixture of flour and oil inserted between the folds of the dough.
The surface is rich in bubbles that are darker if compared with the body, the structure is more fragrant with the typical and unmistakable taste of good bread.

The expiry date is always given in the statement "best before...". Hence, if the product is stored carefully closed within that date in such a way as to prevent air from penetrating it and in a cool and dry place, its typical softness, fragrance, and taste remain unchanged.
In many Bauli products such as Pandoro or Panettone there are small animated tags to properly close the bag.

The food that most frequently causes allergies is:
- milk. Allergy to vaccine milk proteins is the most frequent of all allergies and it specially affects children between 0 and 2 years of age.
- egg white is one of the foods that causes the most frequent allergies in children.
- chocolate.
- nuts, hazelnuts, and almonds

Yes, you can. Those intolerant to gluten cannot eat food containing that substance that is present in cereals such as wheat, spelt, rye, and oats.
Gluten triggers a toxic reaction in our intestine that creates a marked alteration in the walls of the intestine and it hence compromises food absorption and the patient's nutritional condition.
For any further explanation, your local Association for the Celiac Disease can provide all the necessary information.

MST means Minimum Storage Time. It is the date within which the organoleptic characteristics of food remain unchanged, if stored in proper conditions. The minimum storage time is made up with the clear indication of the day, the month, and the year respectively

The packaging lot code is printed on all the packages of the Bauli Group brands. It helps the firm to identify the exact day of production, the work shift, and the production line.

The Green Dot indicates that packaging materials can be recycled in order to facilitate garbage disposal. It is a German law provision. The green dot is given when the biodegradability requirements of the disposable material are met. It is part of the evolutive context of the social model that is increasingly more sensitive to environmentally related issues.

The basis ingredients of all Bauli products are of top quality, carefully selected and checked to ensure their genuineness.
Flour: a mixture of Italian and foreign wheats is used that guarantee the good leavening of the product.
Butter: Italian and European butter from leading producers in terms of quality and quantity is used.
Vegetable oils and fats: the vegetable derivation is usually from palm, coconut, sunflower, and rape. These are refined fats and not hydrogenated ones that are harmful for the human body.
Eggs: only the freshest. We use sophisticated analitical checking techniques to verify their freshness and quality.
Sugar derivated from beets and carefully selected sugar cane processing.

In paste form, from the grinding of orange rinds kept in a hot bathof sugar for 24 hours.

Products are used that contain some 300 grapes per 100 grams. The currants is a kind of European vine, mainly used to produce dry raisins. This is due to it being seed-free and rich in sugar hence most suitable for that purpose.

Orange rind cubes kept in a hot sugar bath for 24 hours.

this is vanillina, used to give the product a special taste and fragrance of vanilla.

A kind of simple sugar that is easily digestible and has no contraindications.

It belongs to the sugar family. Dextrose is a simple sugar, chemically and physiologically identical to the one largely to be found in nature and present in almost all fruit.

A substance of vegetable origin (normally, barley) the main function of which is to flavour the dough and help its leavening.

All products are naturally leaven. The "Starter Yeast" is renewed every day by adding water and flour before being used. A certain quantity is set aside for the following day's renewal, in a reproduction process that has been transmitted over time.

Bauli uses the same leavening agents used at home to increase the volume of the dough.

Substances of vegetable origin that emulsionate (bind) elements otherwise incompatible like water, butter, eggs contained in ingredients and do not alter the product humidity level which guatantees softness for a long period of time.

Is the safest amongst preservatives. It is used for its characteristics that allow the storage of filling creams.

A natural substance of vegetable origin to emulsionate ingredients such as water and oil to prevent them going rancid.

Mainly to be found in lemon and orange rinds; it is a great gelling agent.

Is cocoa with 12% fat. Normal cocoa has 24% fat.

A very precious substance obtained from the pressing of cacao beans. It is used as a flavouring agent thanks to its particular fragrance.

Bauli has decided to use only Cocoa Butter in its chocolate (drops, decorations, and coverings), without adding any other vegetable fat.

The companies of the Bauli Group have removed soy and maize derived ingredients and replaced them with wheat derivates. This excludes any risk of contamination from genetically modified ingredients.
Bauli has in fact obtained the product certification that confirms the use of non- genetically modified ingredients (NO GMO) from the international company Certiquality.

An impressive array of tests and checks are carried out both directly on the production line and at the labs.
For instance, at the Castel D'Azzano factory, raw materials undergo 16.000 tests per year, while finished products are checked 160.000 times per year, directly on both the festive product line and on regularly consumed products by the factory quality assurance system, the laboratory and production.
At the Orsago factory, a total of over 7000 checks are performed per year, 2.400 of which are on flours, 1.200 on other raw materials, 900 on packages, 2.400 on finished products, and more than 500 random analysis for the entire line.
Lastly, at the FBF factories of Romanengo and Orzivecchi a total of 6,140 tests on raw materials and 6,480 on finished products are made.

The search for product quality basically comes from the need to increase the service level to the customer/consumer; hence, to also look after their health. For Bauli, this objective cannot be met without protecting both the Environment and the health of its workers.
Thanks to considerable efforts, Bauli has been busy obtaining such important certification as the UNI EN ISO 140001:2004 for the envirnoment management and BSIOHSAS 180001 for safety at the workplace, a sign of the Group's commitment in terms of social responsibility.

It represents the calorie content in food. Kilocalorie is the measure of the energy content.
This information in the nutritional facts table is very important as energy taken with food should be sufficient for the complete and perfect function of our organism.

Proteins are fundamental for a healthy and correct diet as they contain aminoacids, the bricks our organism relies on.
Proteins are essential for physical well-being: they satiate, support muscles, influence our energy and mood, shape the body. If we do not consume enough proteins, our body steals them from our muscles and other organs and damages them.

Carbohydrates are the main energy source for our organism, specially during intense physical activity or at the beginning of your day. They also have a plastic function and help the formation of nucleic acids and nervous structures.
After having been transformed into glucose, carbohydrates can follow three different metabolic processes:
They can be used to produce energy.
They can be stored in the muscle and liver reserves.
They can be transformed into fats.

The function of fats is almost only energetic, once swallowed they are resolved into fats and glycerin. Fatty acids differentiate in:
- saturated fatty acids with a more solid molecular bond with a difficult resolution in the digestive process.
- insaturated fatty acids that are more easily digested.
The most important of all the many activities of fats is their role in preventing aterosclerosis and arterial thrombosis.
Fats are also essential for some organic functions: besides being vitamin carriers, they are part of some important substances such as some hormones.

Food fiber is that part in a vegetable substance, present in our diet, that the enzymes of the digestive system do not break down
The main characteristics of fibres are:
- an anti-hunger effect. Fibre, in fact, stimulates the satiety center and can often be indicated as adjuvants in a slimming diet.
- mechanical effect on the intestine. Fibre in fact maintains the correct function of the intestine.
- barrier effect. Vegetable fibers reduce the absorption of substances such as cholesterol that may be very harmful.

Sodium regulates the acid-basic and the hydrosaline balance and is essential for the functioning of the nervous system.
Sodium carries out important functions such as regulating the osmotic pressure, the volume of extracell liquids and intervenes in the transmission of the nervous pulse.

Vitamins are necessary organic substances, even in small quantities, for general metabolic reactions, for the growth and the regular level of efficiency of the organism. Vitamins can be liposoluble (soluble in fatty substances and solvents) and hydrosoluble (soluble in water).

Calcium is an essential element in people's lives. 99% of calcium contained in the organism is in the bony tissue.
Calcium is crucial for muscle contraction and in leading the nervose pulse within the central nervous system, it activates many enzymes, it is part of the composition of the active form of vitamin D and is important to convey substances through cellular membranes.