Experts in miller’s trade. Since 1968.

Experts in miller’s trade

Founded in 1968, in Bacău, Pambac became one of the most well known names in the pasta, miller’s trade and bread markets in Romania. With a strong local tradition, Pambac kept the miller’s craftsmanship alive, adding in the production process modern machinery, of the highest technological level. Everything, so that Romanians can enjoy healthy and tasty products.
560
employees
80
products in the portfolio
640
tons of wheat grinded daily
60
tons of corn grinded daily
24
tons of long pasta produced daily
36
tons of short pasta produced daily


How we work

A single grain of wheat crosses around 33 kilometers through the milling machines, until it ends up in the bag, as flour. The length of the miller’s line has a strong impact on the quality of the flour, and Pambac has a unique mill in Romania, that rises the standards in the national miller’s trade.

More than a long technological line for the grain, in the Pambac process, each grain is separated by weight, color, size, form and the speed of floating in an air jet. Each of these steps is necessary to reach a 100% purity degree.

We are the first to use the flour produced in our mills, in the savory products we deliver to the Romanians: pasta, bread, pastry and confectionery products.
Same goes for the corn grains. The selection and analysis in the mill’s laboratory guarantees the quality and the entire process is created for the delivery of a 100% purity degree. The corn flour that results from the corn processing is destined to both domestic and industrial usage.
For the pasta, our passionate, dedicated experts, use high level technical and automatized machines. But they also work with care. The flour is processed in our mills, so it has the best quality, and the water needs to be dosed and filtered, so that the resulting pasta would translate Pambac’s experience and passion into tasty meals for those who choose our products.
We pay special attention, in the Pambac factory, to bread products. We have over 50 diverse bread products. The rotating ovens, in different capacities and the computerized line for the bread loaf are only the second step. The first and the most important one is kneading the dough, and it starts every day after midnight, so that the first bread products are on the shelves since the first hours of the morning.


The Company History

Bacau’s Bread and Miller’s Trade Business Concern is opened, having as a business line flour processing, making bread specialties and grinding wheat and corn.

1968

The first Romanian production line of short pasta is opened.

1993

The Bacau’s Bread and Miller’s Trade Business Concern becomes S.C. Pambac S.A., through a MEBO method privatization.

1995

The first fully automatized pasta production line in Romania is being opened. It handles long pasta, branded Pavan Italia and uses a high-temperature technology. The short pasta line starts using a new technology, signed by BUHLER, Switzerland that works with a turbothermic, computerized, technological process, another unique technology in Romania, at that moment.

1997

As a direct consequence of the increased production capacities and the market launch of the best Romanian pasta, Pambac wins, by the end of 1997, the leader position and over 54% of the Romanian pasta market.

1998

The start of the industrial production on complex fabrication enhancers, made on our own invention patents.

1999

The start of the industrial production on complex fabrication enhancers, made on our own invention patents.

2001

The entire Pambac shop network (25 locations) is being modernized with new equipment and a state of the art, unitary design concept.

2003

The corn mill is modernized with adding new technology: Buhler’s corn degerminator is a key machine.

2004

The work on the most modern milling center in Romania is being finalized. The center is on the Pambac Bacau platform and includes:
• a Pambac wheat mill, signed by BUHLER (Germany), equipped with the newest worldwide technology and with a 800 tons a day capacity;
• a treatment and flour mix silo, fully computerized, from BUHLER (Germany), with an approximate capacity of 2500 tons;
• a research and testing, highly performant laboratory;
• the completely automatized packing lines;
• the finished product warehouse, with a 1500 tons capacity;

2005

The pastry-confectionery production unit is being modernized.

2007

The Pambac S.A. stocks are bought by Bacau investors Comfert S.R.L and Popasul Trebes S.R.L

2013

The new confectionery, automatized line, from Rondo Switzerland, is functional.

2013

The Brands History

The Grania flour brand is being launched, with its “It doesn’t stop growing” slogan.

2005

The GATA pasta brand is being launched, with its “GATA, dinner is ready!” slogan.

2006

The FLAVORA, hard grain, pasta brand is being launched, with its “Flavora, pasta di grano duro” slogan.

2007

A new GATA brand extension is launched – the corn flour brand, GATA MAMALIGA.

2009

A new launch, the PUUFUULET sweets brand.

2010

Another brand launch, for the K7 pasta.

2012

The Ciao Pasta brand is launched.

2014

The “Plamadita” bread brand is launched, with its “The authentic taste of the old times bread” slogan.

2015


Certifications

Projecting, implementing and certification of the quality assurance system by the TUV CERT Certification Organism of TUV Thuringen, in conformity with the DIN EN ISO 9001: 1994 standard. Through this certification, Pambac crossed from the concept of quality control to the one of quality assurance.

2001

The re-projecting and the re-certification of the quality assurance system, in conformity with the DIN EN ISO 9001 : 2001 standard. In this stage, Pambac has implemented a quality management system, crossing from the concept of quality assurance to a quality management concept.

2003

Certification of the food safety management system, designed in conformity with the Codex Alimentarius rules and regulations and the requirements of the HACCP (Hazard Analysis and Critical Control Point) concept. This certification, of the food safety management system, completes the quality management system from the organization, offering clients a full guarantee on the hygiene and food safety of the products.

2004

Re-projecting the food safety management system, in conformity with the requirements of the SR EN ISO 22000 standard, in alignment with the EU’s standards in quality and food safety.

2006

Certification the quality management system and food safety in conformity with the SR EN ISO 9001:2008 and the SR EN ISO 22000:2004 standards – a concept that integrates the quality management system and food safety from the producer to the end consumer.

2010

Certification of the environment management system, in conformity with the requirements of the SR EN ISO 14001:2004 standard – confirming the organization respecting the legal norm in regard to environment protection.

2011

Certificating the environment management system, in conformity with the requirements of ISO 9001: 2008, and ISO 14001: 2004 standards, confirming the organization respecting the legal norms in regard with environmental protection. Certificating the management system in conformity with the Food Safety System Certification (FSCC) 22000 – a food safety certification scheme that includes ISO 22000 – 2005, ISO/ TS 22002-1: 2009 and FSSC 22000 supplementary requirements.

2013

Re-certificating the environment management system, in conformity with the requirements of ISO 9001: 2008, ISO 14001:2004 and FSSC 22000 standards.

2016