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The quality and the food safety are an absolute priority

qualita_PARTICOLAREThe quality, the food safety and the nutritional values of our products are an absolute priority for Dolciaria Acquaviva; the recent voluntary certifications added to ISO, BRC and IFS, always determinate more the targets that we undertook.

In the immediate future the company is going to be certified RSPO, the authority that guarantees that the origin of the palm oil from plantations do not create environmental damage (deforestation).

Since the growth of market share, an increasing attention to industrial pastry products has been developed, as television services and newspapers articles have been dedicated to them to provide documentary evidence on a connection between its consumption and various pathologies.

Today In Italy and in the world the attention, the knowledge, and the food quality have reached prominent levels never reached before.

In a transparent viewpoint, the regulation (EU) n. 1169 of 2011, related to the provision of food information to consumers, has obliged to specify in the label the botanic origin of the raw material, specifically the oils and fats, to highlight the presence of possible allergens and to introduce nutritional facts. 

With particular reference to the margarine that contains a percentage of fats from palm oil, a raw material largely used in the food production all over the world, Dolciaria Acquaviva uses it because:

  • The product can be preserved particularly well and for a longer time, reduces the food waste.
  • The taste and the fragrance of the palm oil are neutrals, while butter has a distinctive and prevalent flavour not suitable to all consumers.
  • Its physical properties (hardness, texture and plasticity) give to the products a very appreciated structure (creamy or crunchy as preferred) .
  • Not to be ignored that its excellent relationship between quality and price allow us to make excellent products at an affordable price .
  • It is the best solution for the replacement of hydrogenated fats where are already few years that dolciaria acquaviva spa do not use in its production processes


Several sources , including study conducted during the 2002 by the united nations (ash ong et all, 2002) and a study conducted during the 2013 by factor and fanelli from the mario negri institute for pharmacological research, published a review of scientific literature (palm oil and palmitic acid : a review on cardiovascular effects and carcinogenicity , 2013) concerning the evidence of correlation between palm oil and negative effects on health, highlighting that:

  • There are only few studies that analyze the negative effects of the oil itself, and primarily the negative effects outlined by existing studies are only related to the content of saturated fatty acids
  • Its composition is made by a 50% of saturated fats – mainly palmitic acid – for about a 40% by monounsaturated acids and for a variable percentage between 9 and 12% by polyunsaturated, linoleic acid, furthermore strong concentrations of vitamin a and vitamin e.
  • Saturated fatty acids present in the oil are not related to the increase of coronary problems and the onset of certain cancers.


The great advantage of palm oil is its agricultural performance. It requires from 4 to 10 times less land and less water, so less fertilizers and pesticides compared to other oleaginous crops such as sunflower, canola or olive, for the same quantity of oil production. Boycotting palm oil would move the entire global demand (60 million tons) to other oils and therefore to use much more land to satisfy that demand. And any alternative animal fats would require imponderable resources. For our policy the best alternative to palm oil is the sustainable certified palm oil, so we will enter soon in the RSPO (Roundtable on Sustainable Palm Oil) guidelines.


From the dietary point of view, as recommended by the World Health Organization (WHO) , in a balanced diet , 30% of the daily energy needs has to be represented by fats. Of this percentage, the percentage of saturated fats should not exceed 10%. This means a quantity of saturated fats of 26 – 27 grams per day in an average diet for an adult (2400 calories). The INRAN detects that the Italian consumption of saturated fats is of total 28 g per person per day, considering a survey dated 2009 and confirmed by the European EPIC study (European Prospectic Investigation into Cancer and Nutrition, 2009) and considering equivalent information from AIDEPI:

  • In the absolutely unreal case, that all the confectionery products we eat daily would contain palm oil, the contribution from saturated fats would be of only 8 g per person per day .
  • At the moment, against the palm oil we do not have official positions from the world health organization, the european food safety authority, the italian ministry of health or the institute of health .
  • There are no raw materials or foods that are ” harmful”, but it is important to take on the quantities consumed. In nature, following the words of paracelsus, what make the difference between the poison and the remedy is the dose .
  • In the palm oil, the saturated fatty acids are less present in terms of quantity than in the butter, then replacing the palm oil with the butter would not lead to the reduction of the content of this kind of fatty acids.
  • The palmitic acid is also contained in the breast milk and in the olive oil
  • We also have pure butter croissants in our range (no palm oil at all).


With our suppliers of fruity fillings we develop products with a fruit percentage between 40% and 60%, while the honey filling contains a minimum percentage of 40% without palm oil.


Selected and loyal flour mills supply us the “0”,”00″ and whole grain wheat, customized per rheology, and produced per grinding and sifting.



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