Fuerpla helps small family business optimise production
Fuerpla has helped a small family business with extensive experience and excellence in producing authentic, homemade sauces meet industrial demand.
The authentic flavour of L’Autentic’s products has led to exponential growth in recent years. To meet the growing demand, L’Autentic had to industrialise some processes, always maintaining its values and recipes, but speeding up packaging to meet daily production.
L’Autentic’s recipes come from the recipe book of grandmother Nicolasa, who ran the inn “La Ferreria” in La Pobleta, a hamlet of Morella, Castellón (Spain). L’Autentic developed the recipes to always maintain a homemade flavour reminiscent of grandmother Nicolasa’s cooking.
After trying many processes, L’Autentic contacted Fuerpla who presented a continuous vacuum filler attached to a custom-made pneumatic piston, which solved the problems.
Fuerpla said this was not an easy solution, as it had to study L’Autentic’s process, and its resources, and from there, adapt a custom-made pneumatic piston with specific modifications to achieve the objectives. After a process of tests, modifications and adjustments, an ideal solution was found that covered all the needs.
Jesús Tena Borja, CEO of L’Autentic, comments: “We started making Allioli and with Allioli we started to make our customers a good product, totally artisan and homemade. As a result of creating our Allioli brand, other customers asked us for new products, such as green sauce, ajoarriero, black garlic Allioli, salsa brava, spicy salsa brava, etc. And then, based on these requests, we have been bringing out these products with the same philosophy, that is to say, natural and homemade products.”
Born in 1994, L’Autentic targets its products to the HoReCa sector and the end-customer through supermarket chains, shops and markets. Its variety of sauces and ready meals have become the most sought-after products by consumers, thanks to its taste and texture that evoke the traditional style without preservatives or flavour enhancers.
“Young people nowadays don’t know how to cook or don’t have time to make allioli, we don’t have time to make cod brandade, we don’t have time to make salsa brava, and we put it on their doorstep,” Tena Borja points out.
In the case of ajoarriero or cod brandade, a product so successful that it has exceeded initial expectations, Tena Borja notes: “When we launched it, I thought it was an accompaniment product, in the sense that only one customer asked me for it, I made it for him, and it cost us. But we have seen that it has had a great acceptance at a national level, and in crescendo.
“Ajoarriero is a labour-intensive product, potatoes, cod, you have to treat everything well and then we used to pack it manually. Now with this new machine we have, we can do a week’s work in a day.”
