Commitment and Quality
Production process
The Pastas Alimenticias Romero factory has an area of 40,000 m2 of which 15,000 are covered. It is a highly automated factory that offers great versatility and technical ability to produce all kinds of products.
In total there are six modern production lines (for long pasta, short pasta and specialities) that are fully automated and have processes for drying at high temperatures. Thanks to our latest investment, the factory has a production capacity of 300 tons a day.
The different packaging machines are also automatic and pack in pillow bag, square packet, cardboard box and bulk formats.
Certified Quality
Constant improvement is our main ingredient.
The raw material used to make our products is 100% durum wheat semolina a necessary requirement for a product to be called “Superior Quality” according to Spanish technical and health regulations.
Pastas Alimenticias Romero is located in a privileged area where premium quality durum wheat is grown which is then turned into semolina still in the same region. Many of the most important independent semolina producers in Spain are located in a geographical area which is close to Daroca; Romero holds shares in two of them.
The rest of the ingredients used to produce specialities (pasteurised egg, spinach and tomato primarily) are premium quality completely natural products. No additives, artificial colouring or artificial agents are used. Since the production process is at high temperatures and the low water content of the dried pasta, the best before date for using the products is up to three years from the date of packaging.
Pastas Alimenticias Romero was the first company of the sector in Spain to obtain the quality certification ISO 9001:2000 and the environmental standard certification ISO 14001:2015. Currently, it holds the certification IFS (International Food Standard) in its advanced level. These certifications have been prepared by AENOR and distinguish the company within its sector in terms of quality control, environment and food safety.
The Quality Department, centralised in the modern laboratory of the factory itself and with qualified technical staff, coordinates and verifies the compliance with the standards and moves towards the implementation of new controls for continuous improvement.
Since 1994 it has been officially certified by the C.A.A.E. (Comité Aragonés de Agricultura Ecológica/Aragonese Committee for Organic Farming) for the production of organic pasta.
The AENOR registration number is ER-0129/2/00.
