Passion and quality
are our recipe
At Florbú, we are proud to say that we are one of the oldest biscuit manufacturers in Spain. Founded in 1948, we remain a 100% family business, our origins stemming from the heart of the huge wheat fields of Castilla. The ongoing efforts of all the people forming part of this adventure, now and in the past, our firm commitment to quality, and the vision to continue improving our biscuits, have made Florbú one of the most modern and efficient factories in the biscuit sector, helping us reach a turnover in excess of 20 million Euros in 2020, with a presence in more than 30 countries around the world and more than 110 employees on our staff.
La Flor Burgalesa
The first name considered for the company was ‘La Castellana’. Consuelo, Aphrodisio's wife, wanted a name that made reference to their land; but it wasn’t to be because that name was already registered. Nevertheless, she did not give up in her efforts to find a name that would honour their roots and so it was established, that if it could not be Castilla, it would be Burgos. The company was registered in the Madrid official register as ‘La Flor Burgalesa’. In the end, Consuelo did get her way and named one of the biscuits ‘Castellana’, and today, it is one our most widely recognised and best-loved biscuits among consumers.
The first store
A new generation
Ya en 1990, el crecimiento nos llevó a acometer la mayor inversión hasta entonces realizada, que fue la compra del primer horno de galleta en continuo.
New Barquillo line
Project for the future
75 anniversaryIn this 2023 we celebrate our 75th anniversary, we can only be proud of the work and effort of all the people who have been part of our company.
Today, FLORBÚ continues to improve its positioning, both nationally and internationally, and to become a key player in the confectionery sector, always committed to health and to the maximum satisfaction of the consumer.
Corporate Social Responsibility
At Florbú, we are very aware of the benefits that we, as a business organisation, can contribute to the community as a whole. We aim to play an increasingly important role in improving social well-being, so that our activities and initiatives have a greater impact, both qualitatively and quantitatively
Our Corporate Social Responsibility revolves around three axes
We contribute donating food to the majority of sporting events that are held in Burgos and in the rest of the province. We believe in sport and health as essential values that must be present in every society and our commitment is to support all these initiatives and contribute to their adequate development. By way of example, we sponsor the San Pablo Basketball Club, which got promoted to the ACB League in 2017, and we also sponsor an athlete from Burgos, the runner Jimena Martín.
As a food product manufacturer, we understand that it is essential to help people who are less fortunate in respect of this basic need. Once a month, we donate around 500 kilogrammes of our products to the Burgos Food Bank, with which we aim, as far as possible, to improve the situation of this social group.
Our commitment to social well-being also involves respecting and preserving the environment, which is why we use ovens and machinery that produce the least environmental impact, to the best of our ability. In 2014, we invested 1.4 million Euros in a new oven that works in a more efficient and ecological manner and generates a lower volume of manufacturing waste. Regarding quality, an essential element of our manufacturing process, we guarantee the highest standards and requirements, as evidenced by our superior-level IFS Food Certification.
Innovating in products
At Florbú, we have been committed to innovation for more than 70 years. Every year we conceive and launch new products. New products represent more than 10% of our turnover.
We are leaders in the production of cream-filled wafers, in which we have innovated with new varieties including the “El Lobo” Turrón Wafer, the “Fortaleza” Coffee Wafer, the Stracciatella Wafer with pieces of real chocolate, the Hazelnut Wafer and the Intense Wafer, our cocoa wafer with a dark cocoa filling.
Between 2019 and 2020 we carried out the project to control acrylamide in biscuits. The project was financed by the European Regional Development Fund (ERDF) and the Governing Council of Castilla y León, through the Institute for Business Competitiveness of Castilla y León (ICE), and we have managed to significantly reduce acrylamide levels in three products of our wholemeal line.
Through this project, based on promoting research, technological development and innovation, different strategies and ways of working of the production process have been analysed using a holistic approach.
This project had the collaboration of the Grain Technology Centre (CETECE) of Palencia. And also that of the University of Burgos (UBU), RV Consultores and Agrolab.
We have recently placed an application with the Governing Council of Castilla y León, through the Institute for Business Competitiveness of Castilla y León (ICE), for the new NUTRISALUD project, which will be carried out between 2021 and 2022. This project involves a holistic analysis of the control and improvement of ingredients in biscuits. It will focus on analysing the ingredients that will enable us to make healthier products. Assess the impact of raw materials on the score awarded by the Nutri-Score system and define possible strategies to improve it.
Since the founding of ‘La Flor Burgalesa’ in 1948 we have been committed to Food Quality and Safety. We have made every effort to find the best ingredients to make the best biscuits and wafers.
As a result of this commitment, in 2014 we obtained the International Food Standard (IFS) Certification.
5 principles guide our work
Our internationalisation programme, always in constant evolution and in search of new foreign markets, means that today we are present in four of the five continents