To ensure that only suitable beech trunks are used for the production of our ice cream sticks, the felled wood is inspected on site in the forest.
Peeled beech wood veneer. The wood is checked before the next stage.
The punched and dried sticks then move to the polishing drums to be polished for a further finish.
At a frequency of every half an hour, various aspects of sticks from all production lines are checked, in order to verify the quality, as well as the successful functioning of the whole process. Quality is our top priority.
The items that have been placed on pallets on the production line are wrapped up before storage, and kept until delivery.
Additionally, each boxes can also be identified.
Proper storage of the beech wood to avoid anything that may damage its quality.
Transportation racks on the way to the steam chamber. The steaming process represents an essential, quality influencing element in the production of a good and crack-free veneer.
Before the punching process, the wood is automatically tested for surface imperfections, cracks, and the correct veneer strength.
After a 100% final check through an automatic sorting system, which can detect shape defects to a tenth of a millimetre, as well as cracks, the sticks are packed loose - but properly organised - into a transport container or box. Alternatively, the sticks can be wrapped in paper bands in packs of 50.
All our sticks can be given an individual heat brand or, alternatively, a unique competition code, at the request of the customer.
As a means of identification, all pallets receive a clear label - SSCC (serial shipping container code).