Fully licensed, fully compliant.
Our facility operates under the following food safety and quality frameworks, audited on a recurring basis.
FSSAI Certified
Full-facility food safety license under Indian regulation
HACCP Compliant
Hazard Analysis & Critical Control Points at every stage
GMP Facility
Good Manufacturing Practices across the production floor
Batch Traceability
Every pack dated, batch-coded and logged end to end
Six checkpoints, on every batch.
Consistency isn't a promise — it's a checklist we run before any batch leaves the facility.
Raw material inspection
Every incoming flour, yeast and ingredient lot is tested for moisture, protein content and freshness before it enters production.
In-process monitoring
Dough temperature, hydration and fermentation time are logged at fixed intervals through mixing and proofing.
Bake verification
Core temperature, crust colour and weight are checked on sample loaves from every oven run.
Cooling & hygiene control
Product is cooled in a controlled, enclosed environment before it ever touches a packing line.
Lab & shelf-life testing
Our in-house lab runs consistency and shelf-life checks on a rolling schedule across every product line.
Batch coding & dispatch check
Every pack is batch-coded and dated, and cross-checked against the dispatch manifest before it leaves the dock.
No maida shortcuts. No unnamed additives.
- Flour sourced from approved regional mills with lot-level testing
- No use of potassium bromate or banned dough conditioners
- Ingredient list disclosed on request for every product
- Allergen segregation for our dedicated gluten-free line
Food-grade packaging, built for the last mile.
- Food-grade, tamper-evident packaging on every SKU
- Cold-chain packaging for frozen dough & frozen bakery lines
- Batch code, bake date and best-before date on every pack
- Bulk and institutional packing formats available on request
Quality & compliance FAQ
Yes — our facility holds a full FSSAI manufacturing license, renewed and audited on schedule. A copy is available to B2B partners on request.
Yes. Every batch is logged with a batch code, and a Certificate of Analysis can be issued against that code for institutional and export-grade orders.
Yes — a full ingredient and allergen declaration is available for every product, including our dedicated gluten-free line, which runs on segregated equipment.
Shelf life varies by product — fresh breads and buns are formulated for same-week service, while rusk, crumbs and frozen lines carry extended shelf life. Exact dating is shared per SKU.
Yes, for qualifying order volumes. Talk to our team about private-label packaging or a custom recipe adaptation of any product on our range.