Each of our elaborate nuances is made with carefully selected materials to obtain an “ideal” product that guarantees an unforgettable texture, color, flavor and aroma. Since the selection of raw material has been completed, strict quality control is followed which allows us to offer you an excellent and exquisite product of extraordinary quality and according to the rules established by the health authorities and competent bodies. Our R + D department adheres to market trends in order to offer new products that allow our customers to offer innovative and savory proposals.
Soler Gimeno S.L
1988-2001
From professional to professional. Solgi has dedicated more than twenty years to the world of sweets, flavors, textures and aromas. Since then, Solgi has specialized in the preparation of semi-finished products for the confectionery sector. Sugar, egg … each component has been wisely worked to give way to an “artisan” product made with the same raw materials that are used in the bakery. On the other hand, and from day one
1988
Soler Gimeno is founded as a company that manufactures Christmas walnut with an area of 600 square meters.
1989
Production is expanded to Yema Candied and Crocant.
1995
Incorporation of plastic packaging for the Confectionery sector.
1996
The first export and the facility to make Pralines is created.
1997
First expansion of Soler Gimerno’s facilities. Automatic expansion of the cream line. The Solgi trademark is registered.
1998
Solgi is structured in 3 large, well-defined departments: administration, production and quality.
1999
Second expansion of Soler Gimeno’s facilities.
2001
Sale to large industrial areas.
2002
Development of the jelly family.
2002-2010
Research and development. Solgi, during 2002, to develop the range of gelatins, hot and cold. In 2004, new market perspectives were studied and we started to manufacture the “horeca” small packaging line, with very good acceptance in the hotel market. Throughout 2005, we expanded our facilities and the products we manufacture, by acquiring two production units, one of candied fruit and the other of angel hair, sweet potato and pumpkin with sugar.
2004
Development of the Horeca product line.
2005
Soler Gimeno starts with the production of candied and preserved fruits, acquiring the Cortina brand.
2006
Automatic expansion of the crisp line.
2007
Solgi is restructured into five major departments: administration, production, maintenance, quality and R + D + i.
2008
Solgi is committed to the automation and improvement of its productive infrastructure, allocating 25% of its profit to fight the economic crisis.
2010
Eggshell processing facility.
2011
Solgi participates as an individual exhibitor at the Intersicop fair with its first customized stand.
2012
Solgi processes and processes nuts, especially nuts for large industrial companies.
2013
Solgi develops the crispness of nuts with chocolate, obtaining very well rounded nuts that resist their texture in semifred cakes.
2014
Thanks to the effort of the entire human team that makes up Solgi, we obtained the quality certificate of the ISO 22000 standard by SGS.
2015
After developing the confectioner’s dulce de leche, Solgi goes further and develops it with fresh milk, increasing its flavor and characteristics.
2016
Thanks to the investments made by the company’s management, we have achieved the national qualification of Innovative SME.
2017
We keep on studying the needs of the market and managed to develop a milk-based cheese cream ready for direct use, hot and cold, by the pastry chef.
2017
New horizons. This year, 100% of the company’s partners became one of the founding partners, Mr. Juan José Gimeno, a pastry chef with a lifetime dedicated to pastry. His objectives are to continue to be a company with great national and international recognition and to expand the range of products manufactured by the company, with the quality and flavors that characterize us .
2018
We developed the cream made from fresh milk where you can distinguish the great taste compared to market products that are based on powdered milk.
2019
We developed the cream of heavenly bacon.
2021
We developed the cocoa cream for any filling, whether it is bakeable or room temperature.
2022
We developed caramelized nuts, starting either from whole nuts or from halves or pieces.
How good is good
Quality first
From professional to professional
I+D+I The ingredient for success
Solgi has bet on quality to position itself and mark a leading and benchmark path, generating differential value that guarantees the permanence of its products and being able to expand its market to potential customers, whose objective is to offer a quality and safe product. For this reason Solgi produces traditional products, with the granting of artisanal qualification and has been building an innovative structure, which has the quality of its products as its hallmark.
Currently, the company has an ISO 22000 management system in place, with which all potential and relevant safety hazards are identified and controlled at each step of the food chain, reducing them to a minimum to facilitate the obtaining of safe products. to achieve an improvement in communication between stakeholders.
Our facilities have a laboratory for quality control of raw materials and manufactured products, so as to guarantee the sale of products in accordance with the organoleptic, phisocochemical and microbiological requirements established by the company. Research and development are a must. Innovation, a challenge. And only perseverance and creativity distinguish leaders.
Certificacions
