Investment of 1 million euros in Arad in a gluten-free bakery and pastry factory

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By Andra Beltz
Pagotto, an Italian bakery and pastry manufacturer, is investing 1 million euros in Arad for the installation of a gluten-free production line, writes retail.ro. The products made here – gluten-free cake tops, cakes, focaccia, bread mixes, donuts, pancakes – will reach both the domestic market and export. The production line is almost fully automated and has a monthly production capacity of 16 tons. 16 people will work in the factory in Arad, and from 2021 another 40 jobs will be created.
The gluten-free cake tops, cakes with different tastes, focaccia, bread mixes, donuts, pancakes and other products made at the Pagotto factory in Arad are dedicated to people suffering from celiac disease, gluten intolerant or why not, all those who want to adopt a healthy lifestyle.
The production line is automated and has a monthly production capacity of 16 tons – bakery and pastry products, all gluten-free. It is equipped with state-of-the-art equipment and ovens.
“This investment strengthens our position as the leading manufacturer of gluten-free bakery and pastry in Romania. The country was chosen for its geographical position and because it can cover a wide market in this region. We are constantly trying to find out what the market trends and needs are, and the new line responds to the wishes of customers who want to consume fresh and safe products, made according to my family’s recipes. Future investments in modernization and technology are an eloquent proof of the company’s strategy, that of maintaining us at the highest level of quality, both in terms of products and in relation to the working environment and conditions offered to employees, “says Marco Pagotto, General Manager Pagotto Romania.
Pagotto is the business of the Pagotto family, originally from the province of Treviso, which has always been engaged in grain trading activities. Sergio Pagotto, who also became the image of products made today in Romania, opened with his brother Armando, the first Pagotto bakery in 1959. He turned the interest in safe and healthy products into an important goal and over the years, Pagotto bakeries have developed a growing range of gluten-free products with unique organoleptic and dietary characteristics.
Today, the Pagotto company is run by Marco, Sergio’s son, who continues the tradition, respecting his family’s recipes and his father’s vision. “Tradition is the link to the origins and is also the bridge to the future. It is a strong root, dating back to ancient times – a valuable part, an example of work, ambition and perseverance of previous generations,” says Marco Pagotto, General Manager Pagotto Romania.

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