The Osaka Headquarters Production Facility
The Osaka Headquarters Production Facility
Site area site: 2,685m2 buildings: 1,627.19m2 total floor space: 3,488.47m2First floor: 1,584.85㎡ Second floor: 1,302.20㎡ Third floor: 601.42㎡
About the Headquarters Production Facility
In April of 2010, construction was completed on the new headquarters production facility.Production expanded to include a wide range of confectionery such as puddings (cup desserts), baked confections (crepe cookies and others) and chocolate confections.
As part of our laser-like focus on quality, much consideration was given to planning and facilities for ensuring a hygienic environment. HACCP and ISO methods are utilized to continuously monitor quality and safety and ensure that customers can relax and enjoy our delicious sweets.
Plans for HACCP Certification (National Federation of Confectionery Unions)
While few companies have yet attained HACCP certification, we are pursuing our application with the National Federation of Confectionery Unions.We will have our assessment in early October of 2010.
JAS (Japanese Agricultural Standard) Certified Organic Production Facility
In 2005 we attained JAS organic certification. Products certified as JAS organic must use organic raw materials and ingredients. The amount produced must also be strictly controlled and JAS organic certification is only awarded to the facility making the application.Environmentally Friendly Waste Water Management
An encapsulated anaerobic granule water recycling system is employed at the plant. Unwanted odors and noise are eliminated leaving the surrounding residential environment unspoiled. Methane gas captured by the recycling system is used to heat boilers at the plant.Dessert Manufacturing Facilities at a glance
2 High-speed emulsifying stirrer vacuum oven1 Steam oven
3 High-speed packers
1 Small scale packer 1 machine
1 Steam sterilizer
1 Revolving retort sterilizer
2 Fixed standing retort sterilizer
3 Container conveyor belt systems, Metal detectors
The oven utilizes a special mixer to produce especially fine textured confectionery.
When the retort pack filling is ready, it is rapidly packed and sealed and sterilized.In our factory goods produced are exposed to air circulating at room temperature. As well as quality control, we consider sterilization to be an extremely important process. Because of this, special attention is given to sterilization processes and the temperature and duration of sterilization procedures is recorded.
Cornet Baked Confectioneries Facilities at a glance
3 Chocolate melting kettles3 Tempering machines
2 Chocolate Enrober machines
2 Cooling tunnels
3 Packaging machines
3 Metal detectors
The Chocolate Enrober machine was imported separately from Belgium and is seeing more and more use. We’ve had to customize our machines to meet the demand for fine chocolate in the Japanese market. By combining our baked confectionery line and our chocolates, we’ve been able to deliver confectionery with new textures and tastes. Our packaging line processes chocolates and baked goods separately.
What we consider to be important:
Our headquarters manufacturing facilities have been rebuilt. We’ve taken the opportunity to install positive pressure systems, antibacterial flooring and other systems. By establishing a clean and safe environment from the ground up, we can focus on always producing a stable product. However, no matter how clean and carefully managed the environment may be, it is all for naught if those who work there do not share the same ideals.We take to heart our company’s quality motto: “We make each sweet as if it were for the one dearest to us”, and ask each worker to consider: “Did I make this thinking of the person who’ll eat it?”
