TRACEABILITY AND ETHICS OF THE SUPPLY CHAIN
Panem products are only made with ISO 22005 certified flours (both organic and conventional).
All of them come from a traceable and sustainable agricultural food chain and want to represent a concrete ethic model, and all production phases, from the field to grinding are trackable; the food follows a procedural guideline defined thanks to the collaboration of agronomists and Italian agricultural companies.
The food chain is not only a way to develop high quality products, it is also a way to support concretely the efforts of the members to apply the severe rules of the procedure; this careful work, especially in the fields, is rewarded with an higher salary. The procedure rules, as the low use of herbicides and other chemical substances, are the ground bases to obtain a sustainable agriculture, traceable in all phases; seeding, farming, milling, storage.
Farmland selected to be taken onboard in the food chain must satisfy particular features, such as being far from any electromagnetic pollution source or from oils. Actual project is just a part of a larger scope, that will lead, thanks to a series of decisions and investments, to the ambitious goal of zero emissions.
Panitalia S.r.l. (owner of Panem brand) aims to contribute to environment care also in another way. A project of “sustainable packaging” has begun with the organic line, a real innovation in bakery products, to support a more efficient domestic waste disposal for our boxes.
Panem organic line distinguishes itself for the dough made just with organic extra virgin olive oil, this is the reason why the packaging can not be made in a paper-only shell; thanks to the Now (no waste technology) Patent, the whole box in which the loafs of bread are packed can be completely recycled in the paper bin. This disposal is certified by law ATICELCA 501/17, evidenced on all boxes.
The collect and recycle paper chain ends for our packaging in a paper mill. Here during the pulper process the two components (paper and film) get easily and completely separated (they are not stucked together), and while cellulose is recovered to produce other paper, plastic material is directy used by the paper mill to create objects or allocate as inappropriate materials in energy recovery process (incinerators). In no case there is release into the environment as dry waste.
Panitalia has deliberately chosen this way (that will be gradually applying in the following months to all Panem products) as it believes that the paper chain is the best ever arranged with the highest index of recyclability;
It has been assessed that about 80% of paper waste ends their cycle again in a paper mill and will reconverted into new paper.
Like the prevention and the cure to reduce the dispersion of waste in the environment, another goal that Panitalia aims to pursue is also fighting the food waste.
Data collected by various Italian and European Institutions and Associations estimate that around 10% of volume of food waste refers to bread.
When we talk about the good bread of the past or of the one made by peasants who used their own sown grown and collected wheat, we refer to a food only made by flour, mother yeast, water, salt (not always). It was not made all days, but only few times in a month, so the conservation was the basic element to let people consume it once it was prepared. To avoid mould and easier drying, the bread was kept in dry and ventilated places.
Reducing bread wastes will be possible also today mostly if we behave in a modern way, keeping in mind our past culture and if the bread chain (made by producers, distributors and consumers) was able to build the right approach.
Each our product has been created not to be wasted, but to be consumed until the last slice or piece. Every stage of the production is made following simple rules, only by adding to the process modern care techniques WITH NO ADDED PRESERVATIVES and a service level fit to actual consumer’s needs
Innovation does not necessarily mean radical changes; best flour coming from our certified bread chain, mother yeast, water and salt remain the basis of each dough and for Panem loaves (organic and conventional) we just add extra virgin olive oil and in some receipts CEREAL FLAKES, LINSEED or SUNFLOWER SEEDS to make them more tasteful
There are no added sugar and our products have no hydrogenated fats, we only produce good bread, cooked in a different manner, following a specific diagram, in oven that let reach different temperatures in specific moments