Ingredient reception
Ingredients are checked when received and stored in their correct areas.
Quality at EKO
Quality is builtinto every batch.
Clear production steps. Consistent work. Recorded checks.
01process
receiving to packing
receiving to packing
01Receive
02Store
03Weigh
04Mix
05Bake
06Cool
07Pack
01 - Controlled process
From receiving to final packing.
Each stage has a clear purpose and a defined place in the workflow.
- 01
Receive
Ingredients and packaging arrive.
- 02
Store
Materials go to their correct areas.
- 03
Weigh
Quantities are prepared for the batch.
- 04
Mix
Ingredients are mixed in sequence.
- 05
Deposit
Batter is placed into the moulds.
- 06
Bake
Madeleines follow the set baking process.
- 07
Cool
The product cools before packing.
- 08
Pack & mark
Packets are sealed and marked.
- 09
Store finished
Cartons wait in the finished-product area.
02 - Daily control
Checks that support consistency.
Quality depends on the work around the product, not only the final result.
Defined production
The same sequence guides the work from one batch to the next.
Hygiene & cleaning
Equipment and work areas follow planned cleaning and disinfection routines.
Packing & traceability
Packets are marked and production information is recorded.
03 - The result
A dependable madeleine.
The result we work for is simple: a madeleine with dependable taste, a golden baked surface and a less-sweet profile.
Clear processSame standardsRecorded checks
04 - Our approach
We keep improving the process.
Quality is not one final check. It comes from every stage of production and from repeating the right work every day.