Product quality was and still is a priority at Ferdinand Tierenteyn’s.  The products you buy must be able to prove this, day after day, year after year.  The quality policy of Ferdinand Tierenteyn is based on some important fundaments.

Food Safety: HACCP, FAVV and COMEOS FOOD

Tradition and quality do not necessarily have to be opposite to up-to-date production techniques, hygiene and food safety.  With some inventiveness, both can be perfectly combined.

In order to respond to the standards of the Belgian Food Safety Agency (FAVV) and of our customers the plant and the products of Ferdinand Tierenteyn are regularly audited by the FAVV.  Ferdinand Tierenteyn also disposes of a Comeos Food Certificate - Higher Level.

Tradition in recipes: decades of experience

A good recipe is the fundament of a good mustard.  The recipes of Ferdinand Tierenteyn have brilliantly survived, since 1818, almost two centuries.  That the mustards are still attractive for the most exigent restaurants and consumers is a clear proof of their excellent taste, flavour and spiciness.

Selection and quality control of mustard seeds

Mustards are made from a specific mix of several mustard seeds.  Each mustard variety has an important influence on the final taste and flavour.  A good relationship with the seed supplier is therefore highly estimated by Ferdinand Tierenteyn.  At their arrival in the establishment, all seeds are checked on several parameters: only those that meet the Tierenteyn-norms are kept.

Small sized, but precise in production

The small sized character of the Ferdinand Tierenteyn business is a well-considered option.  In order to be able to guarantee the quality and the character of our traditional, tasty product, we like to stay close to the production process.  The owner is daily present on the production floor, nearby the seed-mixers and mustard mills.  We like to see and to feel almost continuously our raw materials and products.  It allows us to adapt the process to the sometimes small differences of the raw materials.  After all, we work with natural products and these might, although they strongly resemble, be slightly different from badge to badge.  The feeling of the mustardmaker is here much more worth than the computer-algorithm of the largest production system.

HACCP

Tradition and quality do not necessarily have to be opposite to up-to-date production techniques, hygiene and food safety.  With some inventiveness, both can be perfectly combined.

In order to respond to the standards of the Belgian Food Safety Agency (FAVV) the plant and the products of Ferdinand Tierenteyn are regularly audited by the FAVV
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