About Us

        This is a motto used by Czanieckie Makarony Sp. z o.o. from the very beginning of the company's existence. Everyone remembers the pasta made at home on Sundays or other holidays. Czanieckie Makarony sp. z o.o. has operated since August 1, 1990, hoping to produce pastas of taste and quality comparable to those made at home.

        From the very beginning Czanieckie Makarony sp. z o.o. has paid special attention to high quality of its products. Initially, this was solely pasta traditionally called "krajanka" (resembling Italian tagliolini) which looks and tastes similar to the home-made one. At present the company possesses machines for manufacturing extruded and rolled pastas, thanks to which it is able to produce a greater variety of shapes and types.

        Czanieckie Makarony Sp. z o. o offers the following products: traditional pastas: krajanka (Tagliolini), extruded pastas: rice (Orzo), stars (Stelle), ABCs, grated pastas, frilled elbow (Gomito), twists (Fusili), shells, sea shells, tubes (Penne Rigate), rolled pastas: Quadretti, Farfalle, Farfallini, Nidi Capellini 1, Nidi Capellini 2, rolled Fettuccine, rolled Fideos, rolled Filini. The pastas are made of semolina and eggs. Czanieckie Makarony Sp. z o.o. produces also pasta without eggs, called a'la Italiana, containing 100% semolina, and "coloured" pastas with spinach or tomato. We offer also pastas made with quail eggs.

        Our attention paid to the manufacturing processes' safety and high products' quality is confirmed with the awards and quality certificates obtained by our company. In 2002 the company implemented the Quality Management System in compliance with ISO 9001, integrated with HACCP, and obtained applicable certificate. That system was used until mid-2008. In May 2008 it was decided to implement new systems, such as the German, Italian and French system called IFS International Food Standard and the British BRC Global Standard for Food Safety. Both systems summarise the requirements of the Good Hygiene Practice, Good Manufacturing Practice, HACCP and ISO standards, paying special attention to the products' conformity with the European food law. In October 2008 those systems were certified.

        The safety of our products is guaranteed by the modern on-site laboratory open in November 2003. Thanks to the subsidy from PHARE 2000, we were able to buy the equipment used for laboratory tests. The microbiological tests are the basic tool for assessing the quality and safety of food products. The Laboratory examines microbiological (bacteria) and physico-chemical (fat content, humidity) properties of the finished products. Similar tests are carried out for the semi-finished products used for manufacturing pastas.

        The finished product undergoes also organoleptic tests, assessing such properties as: taste, flavour, consistence, colour and shape before and after cooking. We test also the machines used for manufacturing pasta and the hands of our employees to check if there are any dangerous microorganisms on them.

        An important aspect of our approach to quality issues is the fact that no packet of pasta leaves the plant without being examined with a metal detector to eliminate hazards stemming from metal contamination.

        During the manufacturing process and warehousing the company employees conform to the FIFO principle (First-In-First-Out). Thanks to that, the customers receive products with long shelf life, made of fresh semi-finished products.