Arte Bianca is PanPiuma: the bread without crust

Arte Bianca is a historical company in the industrial bakery sector, founded in 1968 following an intuition of its founder, Adriano Anzanello, who revolutionized the way of using crustless bread for sandwiches, expanding first in bars and then in large-scale distribution. At the end of 2009 the PanPiuma project was born, the absolute protagonist of the company’s strategic choices based on transparency and the genuineness of simple and wholesome ingredients. Therefore, a sort of evolution of the concept of crustless bread was born, with a greater focus on raw materials, simple and authentic elements, trying to keep up with market trends and needs in terms of use by consumers. Many investments were made on the production line in order to ensure PanPiuma the resonance it deserved.

After the invention of the first three items, whose recipes were still very much linked to the old concept of industrial bread, as many as 18 items of crustless bread were born. Attention is paid to market trends, focused both on the consumer, in order to widen the range and satisfy more and more targets, and on the use of the product itself. A highly specialized company is more efficient in responding to the needs of the consumer, together with continuous innovation: Arte Bianca dedicates its entire production to crustless bread, achieving excellent results.

WATCH THE INTERVIEW TO MASSIMILIANO ANZANELLO
(CEO – Arte Bianca Pan Piuma)

As Massimiliano Anzanello, CEO of the company, explained during the Cibus Lab workshop on savory bakery, it is fundamental to catch and welcome with great attention the changes in trend and consumption in order to bring innovation and meet market needs. Anzanello did not fail to give particular importance to company communication: as a matter of fact, Arte Bianca claims to have been the first company to highlight on the front of the product packaging the number and the ingredients it contains. This choice aims at establishing a relationship of trust and transparency with the final consumer, which has rewarded the company’s strategy, as demonstrated by the sales figures that have recorded a significant increase.

Before closing his speech, Anzanello offers one last interesting point of view on the possibilities for growth in the bakery sector: specific products for consumer needs and recipes that pay attention to nutritional sensitivity are the key points on which the bakery industry must rely to grow in the market. Innovation must have an intrinsic value, translated into unique products that cannot be replicated.

VISIT PANPIUMA WEBSITE VISIT MY BUSINESS CIBUS PLATFORM

WATCH THE WORKSHOP