KVALITET was designed based in fundamental principles thought in the well-being of the Gluten Intolerant:

• Family Bread: At the Gluten Intolerant home is possible to find the uncomfortable situation of having a member eating low quality bread, surrounded by conventional breads or to have all the members having under-standard bread for meal. In our view, we designed bread KVALITET to be as good as conventional bakery, with flavours and types fulfilling the most discerning taste. For us “Special” means “Delicious”.
• Equivalent Physic-Sensorial Qualities: Our work will be finish when our GF versions are equivalent to conventional bakery. Our criteria are:
  • Density.
  • Aroma.
  • Flavour.
  • Flexibility.
  • Structure.
• Price: We have the best prices in our markets. Our quality is based on technology and bakery experience, not in expensive ingredients. Regrettably, some of our ingredients are not as inexpensive as the conventional bakery, so we need to write higher figures in our tags. Nevertheless we always keep low margins as we believe that High Quality plus Lower prices can create the critical mass to expand our markets around the world and have a good business.
• Shelf Life: We use State of the Art Technology to keep our product fresh as they came out of the oven. For all in the GF business, it is easy to understand that we need to produce, pack, and transport and deliver our products in Gluten Free conditions. As being a too risky solution, we do not have pre-cooked or frozen dough.
• Security: Besides our view of delicious bakery, we understand food safety. For us, it is not only a matter of keeping the products Gluten Free, but to have all our process, from the selection of the supplier to the importer/distributor, under scrutiny. While we have implemented our own programs, we are working with a joint Mexico-European Union program of evaluation and certification to achieve the ISO-22000 standard.