According to Délifrance's CEO, Ian Dobbie : "with this new line, Romans is now unique in terms of its size, its production capacity, its flexibility, its capacity to adapt, and the know-how of its current and future teams. We can be competitive and confidently develop products for premium international markets."
Romans plant manager, Arnaud Carré, added, "by consolidating its role as a centre of excellence in manufacturing, Romans is also helping to boost the regional economy. 60% of the companies that worked on the construction site were local, and 70 people have already been recruited for the launch of this fourth line".
- The new line is capable of producing 1.5 million viennoiserie products per day: croissants, pains aux raisins, pains aux chocolats, and filled croissants, with or without topping, small or large… In total, an additional 25,000 tonnes production capacity have been added to the site's existing annual capacity of 50,000 tonnes. 70 new jobs have been created, with a total of 360 people working on the site.
- The viennoiserie market has been growing for more than 10 years and this trend is set to continue: +5% per year on average in Europe. Growth is around 4% for frozen ready-to-bake and as high as 6% for frozen fully baked products. Asia and North America are the two regions with the strongest growth. Building line 4 had a twin objective: to have production facilities capable of meeting demand and to guarantee even more premium and competitive products for Délifrance's customers. It was also an opportunity to centralise viennoiserie expertise by creating a unique international centre of excellence that will serve both northern and southern Europe, as well as Asia, and North America.
- A huge construction project, with no recorded accidents: This 8,000 m² project took 450 people and 82 partners ten months to complete. Health and safety was a priority throughout the project. All service providers were systematically trained and informed.
- An ergonomic, high-tech, versatile, and environmentally virtuous production line: The line is "spread out" with space between the machines and optimised ergonomics to facilitate its operation. As the line can produce croissants, pains au chocolats, and pain aux raisins of every size, specific equipment was designed to make it easier to quickly change from one format to another, thereby reducing disturbance and stress for operators during these changeovers. Fitted with energy-efficient electric motors, it also boasts energy recovery systems and heat pumps.
With this new line, Délifrance has a uniquely flexible production facility that can supply Europe, as well as Asia and North America, with even more premium and competitive products.