picture3

WHAT BREAD IS FOR US

HEALTH, CULTURE, TASE, NOURISHMENT, STUDY, RESEARCH AND SOCIALITY.

Bread does not know boundaries, it was born from migrations: RAZIEL is present in all of Italy with consultations and demonstrations for industrial bakeries aimed at countries for other continents.
Diversity of raw materials is wealth; we at RAZIEL experiment this with the richness of our proposals and the adaptation of our recipes, in order to start new production lines in all of those areas where bread does not exist due to the scarce quality of ingredients in those locations.
RAZIEL incarnates the real culture of baking, the one history passed on to us.
RAZIEL can count on the wealth of so many bakeries, each with at least one signature kind of bread and a baker which acts as both a representative and a defender of his territory’s culture, strengthening his legacy through the relationship with his local clients.

WHY US

WHY SHOULD A MONEYLENDER OR AN ENTREPRENEUR CONTACT RAZIEL?

Oftentimes, RAZIEL receives very generic information request emails about the implementation or modification of a bakery, quotes are usually asked with such questions as:

• “Which strategies do you employ?”

• “What’s the cost of building or optimizing a bakery?”

• “I have signed a contract with a bakery equipment construction company and now I am unable to begin production…”

• “I need better quality, what should I do?”

• ”Who can ensure me…” and the likes of such questions…..

20150916_100040

RAZIEL is perfectly capable of building an industrial bakery that is working, economic, versatile, completely automatized, with hi-tech equipment, well-trained personnel, with a started production, longer shelf-life, climate and product oriented packaging that is perfect for its marketing.

Consulenza-aziendale_homepage11

WHAT WE OFFER

THERE ARE THREE SPECIFIC REASONS RAZIEL WILL GIVE YOU TO CONTACT US FOR CONSULTING

1- Your objective is to spend as little as possible and save money

The RAZIEL company has 40+ years of experience in the field of baking and, due to this, it can address the customer towards saving-oriented investments, all the while keeping maximum production efficiency. Together, we’ll choose the objective and we will orient you, based on budget available for your company, towards investing on the most appropriate marketing strategy, with the only objective of increasing your revenue.

2- Winning strategy for building a new baking company

What Raziel does is analyzing your company or your idea of investment in the field of bakery and derivatives, from beginning to end. The requested layout is not created through copying intervention designs already implemented in other bakeries, but through meticulously analyzing the path of all production stages based on the kind product that needs to be produced.

This is why RAZIEL stands between the customer and equipment supplying company, since a neutral figure is needed in order to advice the customer on the most appropriate choice. RAZIEL has intervened many times in companies in which the customer had already established his bakery, exclusively trusting the equipment supplier, with a very much negative and expensive outcome.

3- If you think that a qualified and specialized figure in the field is not necessary in order to study and assess the best strategy for your brand

Raziel srls is not interested into selling you the most services possible, but into supplying you with precise advice, in order to give you immediate results, the likes of which can make a difference for your brand.

RAZIEL srls, therefore, puts its experience and professionalism at disposal of the moneylender and of the project, using all of the competences, know-how, and networks of relationships which are exclusive to its professional history.

All entrepreneurs and investors which choose to contact RAZIEL will put their trust in the hand of its team of technologists and consultants, aiming at giving you tangible results and willing to offer a unique service, based on the customer’s needs.

HOW WE OPERATE

What is a consultant/technologist?

It is that professional figure tasked with:

• work alongside the brand’s titular or investor in assessing the feasibility of the new project.

• researching new next-gen equipment, allowing a thorough reduction of personnel, and advanced technologies for the creation of doughs, which have crucial importance for the positive outcome of the finished product.

 

segnali1

• working with chosen raw matters with no employment of chemical ingredients, but using only the properties of the raw materials with the addition of natural enzymes, if necessary, in order to obtain maximum finished product quality.

• intervenire sulla shelf-life del prodotto tramite trattamento termico, nuove tecnologie già sperimentate, che allungano la conservazione a temperatura ambiente senza conservanti a oltre 90 giorni.

This non-invasive technique product quality-wise allows to extend the commercial network to sites where it would not be possible to use other options. This technology avoids the process of freezing the product, which, as it is known, harms its quality, has extremely high investment costs (chilling, storage cells, refrigerated van, storage cell at the seller’s) and high power supply costs in order to keep the temperature negative at -20°C.

Our objectives

Our services are the best in town, we provide great quality baked products

muffins

MORE SOLID

• More solid bakeries.

• More solid production lines.

• More solid technologies.

breads

MORE DURABLE

• More durable relations with customers.

• More durable bread production.

• More durable solutions

croissants

ECO GREEN

• Creating labs while preserving our air's purity.

• Personnel working while breathing cleaner air.

• Bread dough storing cleaner air.

• Bread produced in environment filled with cleaner air.

cakes

INNOVATIONS

• on dough techniques

• on new production technologies

• to improve the business's value and success

cookies

QUALITY

• Production of high quality products

• Use of high quality ingredients

• High quality of tech experts and consultants

muffins

VARIETY

• of new products to be offered to the consumer

• in molding, in order to gain higher visibilty
• in grains, for a better scent

• in the use of special high-fiber wheat

• of mixed grains for high-protein bread.