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Passion about quality

The passion for quality is the basic value that guides all the company’s choices. Every day, we work in full compliance with all the aspects of quality: in choosing ingredients, making our products, and the care we take in dealing with clients and consumers, as well as guaranteeing the quality and safety of all those involved in making our products. All Maina products are stringently checked to guarantee our customers all thegoodness, healthiness, and safety that have always been the hallmark of our company.

Time and Tradition

We have opted to put technology adownloadt the service of traditional times and recipes. We are one of the few companies left on the market that uses natural leavening, involving pure Sour Dough.

Maina products leaven for more than two days in order to offer our customers unique softness, digestibility, and flavour.

Even cooling is a slow and natural process. In order to maintain its classical dome shape and to preserve its organoleptic characteristics and accentuate its flavours, our panettones are left to cool turned upside down for more than ten hours.We also allow all the time it takes for preparing a crunchy hazelnut frosting, made according to tradition starting from whole hazelnuts, as carefully selecting all the ingredients. We choose to give Quality all the time it deserves.

Purity

The pleasure of giving others a Maina product or buying one for yourself is to be found in the joy it gives the senses, as well as the consumer’s certainty that our traditional products do not contain any GMOs, and do not contain any colourants. Then, the fact that our products leaven naturally for more than two days, using pure Sour Dough, makes themhighly digestible and gives them a long shelf life despite no preservatives or other additives being used.

Responsibility6

It’s our desire to create a long lasting value by building and strengthening our respect for the others, transparency, trust and rigour towards our employees, the community, the clients and the customers.

We were the first confectionery company in the world and the first Italian company in the food sector to obtain SA 8000 Social Accountability Certification, which guarantees the respect by Maina and all its suppliers of all the rules relating to working condition and human rights.

Due to our commitment in the ethical and social field, in October 2003 we were awarded the prestigious“Corporate Conscience Award” in New York, for our “superior performance in implementing the SA 8000 workplace standard.”

This is an international award given by the non-profit organisation SAI (Social Accountability International) founded to improve workplaces and communities around the world by developing and implementing socially responsible standards.

Mission

Maina Quality: a Great Family Tradition

From the small confectionery laboratory of yesteryear to today’s large industry, the family that manages Maina has continued to see to production themselves, guaranteeing the excellent quality standards that have made the Maina brand name famous.

Today, this family has become a great team, and combines traditional production methods and highly innovative technology, to offer everyone the pleasure of savouring their products.

 

History

1964- Confectioner’sThe company originates in Turin in 1964 imagesas a small confectionery laboratory, where thanks to theskill of master confectioners, a thousand delicacies are baked daily: Pan di Spagna, brioches, croissants, amaretti, savoiardi and Panettoni.

However, after a short time, maintaining the secrets of its home made pastries, the family run laboratory changes into a small factory.

1969-The Choice

After having taken over a small biscuit factory in 1969, based in an ex convent in Fossano, Maina updates the structure and the machinery and makes a brave choice: reducing the number of products and specialising in the production of oven baked cakes, focusing on panettone and colomba produced with high technology and superior quality.The aim is to concentrate on some seasonal products and produce them at the hightest quality, in a modern and flexibl e plant.

1974- The Development

Because of the high rise in demand, in 1974 it’snecessary once again to expand the factory, and the company moves to its actual plant in Tagliata suburb of Fossano. It’s originally built on an area of 95.000 sqm with a covered surface of 15.000 sqm.

1984-Innovation

In 1984 a new automatic system of kneading dough is developed, an authentic technical revolution for the production of oven baked cakes. The introduction of this completely automatic system, which replaces the manual one, allows the company to improve furthermore the products quality and the efficiency and standardize the production processes.

1989-Pandoro

In 1989, Maina becomes the first company outside the North East of Italy to produce Pandoro. With the development of this new production line, the volumes increase dramatically and the company needs to expand the covered surface and its warehouse in order to avoid problems in stocking the finished products. The actual plant is on a 100.000 sqm surface of which 35.000 are covered.

Today-Success

The decisions taken have contributed to making Maina the modern, flexible and dynamic company it is today, able to reach significant market shares in a very short period of time.
Each year, Maina produces over 21 million cakes, among panettone, pandoro, colomba and festive cakes and, in addition to the Italian market, it’s present in more than 40 countries in the world, also with products that have been developed ad hoc to satisfy the different tastes and consumption habits of the local market.4

Sourdough “Mother Yeast” Tradition

The ancient recipe demands that Panettone cake be made exclusively using natural sour dough, also referred to as “Mother Yeast”.

This type of dough is nothing other than fermlievito-madreented dough made of wheat flour and water. The microorganisms involved (mainly saccharomycetes) are maintained by applying a rigorous procedure, and develop under conditions that are monitored continuously.

Maina’s sour dough is a live organism that has been reproducing itself since 1974, when our production plant was transferred to the current premises in the Tagliata suburb of Fossano. Before this move, the sour dough had different characteristics because it was “worked” under different ambient conditions. In fact, this sour dough is a real live organism that not only feeds on water and flour, but that also “breathes” in the air from the environment in which it lives. This makes the characteristics of the sour dough unique.

Using sour dough involves a process that requires great skills and a lot of care. At Maina, the Mother Yeast is freshened up with flour and water every day, and every day the sour dough to be used for making Panettone is obtained starting with the “Mother Yeast”, refreshed a number of times.

Today, Maina still works their “mother” sour dough entirely by hand, without the help of any machines. This makes it a very complex, delicate procedure, so much so that the smallest variations in the process can have a negative effect on the quality of the product produced.

In this case, fermentation takes place much more slowly than during leavening using other types of yeast. Leavening takes a lot longer but produces a product that is clearly finer.

The product obtained in this way is a Panettone cake that is extremely soft, and with a more pleasing, characteristic taste. In practice, the sour dough accentuates the organoleptic characteristics of the product, keeping the various flavours and aromas intact.

Finally, with the transformation of the complex organic molecules into more simple molecules due to the action of the microorganisms in the dough, the product is easier to digest and can be kept for much longer, without having to use any preservatives.

Process

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The production cycle for every Maina “Panettone” cake starts with working the sour dough. After a number of sessions of kneading the dough by hand, the sour dough triples in volume and is ready for use.

Once initial leavening has been completed, the sour dough is mixed with eggs, butter, sugar, and flour. The dough produced in this way is left to rise in a leavening cell, after which, eggs and flour are added again, followed by very sweet sultana raisins and candied orange and citron peels.

This marks the end of the kneading phases, and the dough obtained is then placed in special moulds, which are characteristic of “Panettone” and these are once again placed in a leavening cell.

Once this stage has been completed, the dough is ready to be put into the oven, where it is left to bake for about an hour. When it is taken out of the oven, the Panettone starts the slow natural cooling process. In order to maintain its classical dome shape and to preserve its organoleptic characteristics and accentuate its flavours, the Panettone is left to cool turned upside down for about ten hours.

Finally, more than 48 hours after the process started, the Panettone is ready for packing. All Maina products offer the highest quality, as they are made using a traditional method according to an ancient recipe, with ample use being made ofgenuine, carefully, selected ingredients, without any preservatives, colourants, or genetically modified organisms.

Pandoro

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As in the Panettone’s production, the production cycle of Pandoro starts with preparing the Sour Dough, but in the subsequent kneading stages another type of yeast is added, the beer yeast.

While the preparation of the sour dough is almost identical to that for Panettone, the second phase that involves direct kneading, differs in that, depending on the type of raw materials involved, these are added at various stages, with each addition alternating with further kneading and leaving to rise.

In the next stage the dough is placed in the characteristic, eight-point star-shaped aluminium moulds and then the slow leavening process starts inside a specific cell. When it is taken out of the leavening cell, the Pandoro is put into the oven for about an hour. Once it is baked, the Pandoro is left to cool and then removed from its mould.

More than 30 hours after the process started, the soft, flavourful Pandoro has finished its journey and is ready for packing.

Like all other Maina’s cakes, Pandoro is a top quality product, characterized by an incredibly soft dough and delicate flavour, thanks to its slow leavening and careful preparation, as tradition demands, without any preservatives, colourants, or genetically modified organisms.

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