The D'Orsogna Dolciaria is organised on concept tailor-made and it is provided of a technological advanced structure for each of the different steps of preparation of the product: from the experimentation to the production, to the chemical-bacteriological laboratory for the detailed  products controls.

Currently the D’Orsogna Dolciaria has placed together with the historical plant a new production plant (situated in San Vito) increasing so the production area at about 14000 m square.
The production capacity is managed with 8 oven lines, 16 coating lines, 4 lines exclusively dedicated to the working production of dried fruits, 3 lines for the production of soft cubes/brownies, 2 areas dedicated to the production and the filling of custard puffs and 1 production facilities for the caramelised sugar.
To support the 2 plants of 10000 and 4000 mq, the new logistics pole of Treglio 2 of more than 4000mq, entirely dedicated to the handling and  switching of the goods both in reception and in exit departure loading dispatch.

THE INNOVATION CENTER

Pushed by the needs of the proper customers the D’Orsogna Dolciaria set up the Innovation Center, a research area dedicated to the customer care for the project of new products  and the support  in the studies of shelf life.
The Innovation Center is organised to develop solutions  with an interactive methodology, studying directly the performance of the inclusions into the final product.
In collaboration with the University of Agraria of Teramo, D’Orsogna Dolciaria is following up a series of projects which, using methodology of very up dated analysis as spettrophotometry, the calorimetric analysis and the analysis of applied reology to the ingredients, are focused on the development and the use of new ingredients for the formulations of food products of the future (food rich of fibres, low calories and antioxidants ingredients…)