Consulting for machinery

We know your needs and requirements. Here are some issues that we usually deal with:

• Technical interface who knows the potential of the equpment and assist customer while using it;
• Consolidating or increasing business relationships with a technical partner;
• Focusing attention on the real needs of the customer and the product they need to obtain;
• Finding solutions to solve lost product performance due to production line or equipment.

New equipment for production line is often an inconvenience for your customer due to different processing methods or ingredients.

Slight difference in the substance of material or size of a equipment can generate differences in your customers’s products.

To minimize this discomfort and contribute to the success of baked product or pasta, it is important to evaluate all aspects.

Everything must be govern by specific parameters, repeatable and reproducible processes over time.

Each product performance (texture, colour, shape, honeycomb structure, shelf-life, workability, crispness, hardness, chewiness, gumminess, crumb structure, malleability, dryness issues, browning,  weight and taste) is correlated to: rheological parameters of cereal flours (W, p/l, absorption, energy, extensibility, ratios of elasticity, resistance, stability etc.), ingredients (sucrose, glucose, malt, fats, acid pastes, salt etc.),  processing aid or dough conditioner (alpha and beta amylase, proteases, xylanase ascorbic acid, etc.) or specific  processes (times and temperatures of leavening, mixing time and speed, laminations, extrusions, etc.). The correct evaluation of all these factors is also the correct implementation of your equipment  or production line.

What can we offer:

• A chemical, physical and rheological study (alveography, farinography, extensography, amylography, viscosity, particle size analysis, gluten, color, etc.) that highlights well-defined parameters and tolerances in order to optimize the entire production process.
• Design/calibration of ingredients, processing aid or dough conditioners and processes (mixing time and speed, temperature, humidity, etc) in order to work at your best through your machinery
• Setting up of production protocols: the ingredients are natural, live products and subject to the environment. In view of this, they need to be correctly handled, kept and managed within your production facility. When you blend or knead them their activity becomes exponential and for this reason it is essential to know how to manage them correctly and sustainably over time, to know how standardize production creating efficiency and yield.
• Training your staff to interpret and correlate the performance of the finished product with the quality of the material or with the possible factors that govern it.

The innovations or solutions proposed to be understood and promoted must be communicated through a technical point of view in order to give the right answers and the necessary reassurances.

What can we offer:

• Study and presentation that highlights the performance, peculiarities and characteristics of your product.
• Support your sales staff during the presentation phase.
• Report to potential customers interested in evaluating certain equiment or production lines.
• Training your staff to interpret and correlate the performance of the finished products with the quality of the raw materials or with the possible factors that influence them.

It takes little to differ from market to develop and satisfy new sectors or product needs.

The key is to understand the real needs of the customers.

Nowdays tailor-made is a current request and so it is essential to have interlocutors who knows how to interpret the real demands of products and process.

What can we offer:

• Study process that highlights the real problems of the customers during the production of a bakery or pasta product.
• Support your technical staff during the design and development phase.
• Train your staff to interpret and correlate the performance of the finished product with the quality of the raw material or with the possible factors that influence them.

Very often we are facing performance problems that must be shared and analysed by a team of experts to be quickly resolved. Each product’s performance (texture, colour, shape, honeycomb structure, shelf-life, workability, crispness, hardness, chewiness, gumminess, crumb structure, malleability, dryness issues, browning, weight and taste) can be related to different aspects:

– Quality and quantity of ingredients

– Process

– Equipment

Solving a problem on a random basis is not right way to start or try out an equipment. We must immediately choose the right way to get straight to the cause and hence to solve the problem.

What can we offer:

• Analyze possible causes and an assessment of possible solutions. Today, to achieve effective and efficient solutions, it is essential to put together different experiences and professionals;
• Design / calibration of ingredients, processing aids / dough conditioner and processes (time, speed of kneading, temperature, moisture, ect) to produce the best products by your equipment or production line;
• Train your staff to interpret and correlate the performance of the finished product with the rheological qualities of the raw materials (W, p/l, energy, resistance, extensibility, elasticity ratio, absorption, stability, amylography, etc.) or with the possible processes influencing them (mixing time/speed, temperatures, humidity, lamination, extrusion, etc.).