Company Research Report: Forno d'Asolo S.p.a

Company Overview

• Name: Forno d'Asolo S.p.a

• Mission: To create high-quality artisanal bakery and pastry products, sweet and savory, frozen for maximum freshness and convenience. The company aims to best interpret Italian regional excellences to satisfy consumers at any time of the day.

• Founded: 1985

• Founders: Brothers Fabio and Paolo Gallina

• Key People: No information is available

• Headquarters: Via Nome di Maria, 1, 31010 - Maser (TV), Italy

• Number of Employees: No information is available

• Revenue: No information is available

• Known For: Forno d'Asolo is renowned for providing excellence in foodservice with a specialization in the Horeca (Hotel/Restaurant/Café) and Bakery sectors, also supplying selected retail chains, large retailers (GDO), and Cash and Carry (C&C). They serve as ambassadors of the made in Italy lifestyle globally.

Products

Forno d'Asolo offers a diverse range of products, particularly known for:

Bakery and Pastry Products

• Pinsa Classica: A hand-stretched, long-leavened base with classic bubbles, offering versatility similar to pizza but lighter.

• Sfoglia Alle Mele: Artisanal pastry with a light dough topped with apple slices (30%).

• Conchiglia Biscuit & Crema: A visually appealing pastry with charcoal-infused dough filled with chocolate biscuit pieces and milk cream.

• Krapfen Zabaione e Caffè: A soft, delicately fried krapfen with a creamy zabaione filling, flavored with coffee and Marsala DOC from Sicily.

• Bicchierini Monoporzione: Single-serving cups with varied flavors including Zuppa Inglese, Tiramisu, Cheesecake, and Profiteroles.

• Berliner Salato: A savory Berliner perfect for innovative sandwiches or snacks, made with butter and toasted malt flour.

• Cornetto Integrale Mandarino: A soft croissant filled with mandarin pulp and juice, having exotic notes from rooibos and Tonka beans.

• Sacchettino Pesca e Maracuja: A new yeast pastry with a poppy seed and turmeric dough, filled with peach and passion fruit, enhanced with goji berry juice.

• Giga Arancia e Pasta di Mandorle: A delicately natural-leavened dough filled with almond paste and orange jam.

• Sacchettino Pera e Lime: A new pastry proposal filled with lime juice and diced pear.

• Re di Fiori Mora e Gelsomino: A naturally leavened cornetto filled with mulberry jam and jasmine, sprinkled with caramelized sugar.

• Cornetto Lampone e Yogurt: Filled with raspberry and yogurt cream, featuring a rich rustic flavor.

• Re Cornaretto Con Farina di Legumi: A novel cornetto prepared with legume flour mix, decorated with wheat bran.

• Sacchettino Frutti Rossi e Anice: A yeast pastry with red fruits and anise filling.

• Krapfen ai Cereali Frutti di Bosco: A cereal krapfen with mixed seeds and a generous berries filling.

• Sacchettino Cioccocco: Featuring a delicate vanilla note and chocolate chips within a moist dough.

• Torta Speculoos Caramello e Mele: A mousse cake with caramelized white chocolate mousse and diced apples, finished with a speculoos crumble.

• Crostata di Semola Zucca e Amaretto: A semolina tart filled with pumpkin jam and amaretto.

Recent Developments

• New Product Launches:

• Introduction of a variety of new products including Pinsa Classica, Krapfen Zabaione e Caffè, and Cornetto Integrale Mandarino.

• Product Innovations:

• Development of innovative pastries incorporating diverse ingredients such as legume flour, exotic fillings like rooibos and Tonka extract, and classic offerings with creative twists like jasmine-flavored jams.

• Partnerships and Expansions:

• No information is available regarding any new partnerships.

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The information provided in the report is based on the available data from Forno d'Asolo’s promotion materials and website. Certain information, such as key personnel and revenue figures, was not available from the existing sources.