The factory of FALAIT

FALAIT's capacity for innovation and industrial performance are none other than the result of unique expertise and know-how, with thousands of portions of cheese produced per second, thanks to the latest high-performance production lines. generation.

This industrial expertise, but also the support of our Research and Development team, make innovation possible at FALAIT. New processes, new packaging, or even new products are constantly put on the market in order to best meet the constantly changing needs of Algerian consumers.

The factory of FALAIT

Fabrication process

The manufacture of melting cheese consists of grinding, mixing, heat treatment and possible texturing of a mixture of raw materials, mainly cheese, in order to obtain a homogeneous paste, chemically and microbiologically stable for a period of 3 to 24 months. . In physio-chemical terms, this technology is characterized by obtaining an emulsion, in 3 key steps: ion exchange, peptization/hydration and emulsification, the result of which is creaming.

Quality and security

of alimentary food

Sustaining the consumer's persuasion of our products and increasing the satisfaction of our interested parties are at the center of our concerns.

Our organization is based on the implementation, maintenance and improvement of a food safety management system in accordance with the requirements of the ISO 22000 V 2018 standard, and in compliance with applicable regulatory and normative requirements. A system based on listening to customers, internal and external communication, promoting continuous improvement and strengthening the management culture.Our approach ; as such, is based on the axes below:

  • The development of the skills and know-how of our employees.
  • The permanent maintenance, the application of good hygiene and manufacturing practices guaranteeing the best conditions for the production of safe and reliable products.
  • Continuous improvement of the quality of our products.

The QHSE Department is committed to providing the necessary resources to ensure the performance of the food safety management system.