We know your needs and requirements. Here are some issues that we usually deal with:
- Drafting of specifications suitable for your quality requirements
- The mechanization and industrialization are requiring adequate, restricted and very precise quality standards of the raw materials
- Finding solutions to fit your ideas
- Finding solutions to modify product performance
If you are not an artisan but an Industry, there are no generic specifications for a product but there is a precise specification for your production line. The customization of the production lines and the different production recipes involve narrow and precise parameters requested from your suppliers. This is the necessary condition to optimize production line, reduce waste and standardize products.
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.
- Development of tailor-made specifications for your production line.
- Implementation of quality control protocols: it is essential to understand which analysis are necessary and which are to carry out systematically to guarantee the performance of your production line.
- Implementation of production protocols: the ingredients are natural, live products and subject to the environment. In view of this, they need to be correctly handled, stored and managed within your production facility. Moreover when you mix 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 to standardize production creating efficiency and yield.
Today, on bakery lines (rusks, sandwiches, bread, biscuits, snacks, breadsticks, frozen pizzas and frozen bread) as well as on pasta lines, production efficiency becomes a fundamental goal to be competitive on the market and to optimize investments of an “Industry 4.0”
To respond to the concepts of “smart energy” and “smart production” of an “Industry 4.0” it is essential to narrow down the quality parameters of raw materials that make up your dough. The cereal flours play a predominant role in the formation of the dough and consequently in the ideal consistency that one should have on their production line to have express the best performance. Line breaks and production waste are very often due to the variability of some rheological and chemical parameters that are very often overlooked or not taken into consideration. The complexity of the production lines and the related customizations, both in terms of installation and finished product, involve a study and characterization of the raw materials with the aim to establish narrowed down parameters. This is important to saturate your production line, to increase production yields and to reduce waste.
In a world where the sustainability is primary topic, it is essential to optimize all processes.
What can we offer:
- A chemical, physical and rheological study (alveography, farinography, extensography, amylography, viscosity, particle size analysis, gluten, colour, etc.) that highlights well-defined parameters and tolerances in order to optimize the entire production process.
- Development of tailor-made specifications for your production plant.
- Developing of quality control protocols: it is essential to understand which analyses are necessary and how often they are to be carried out to guarantee your finished product.
An idea or a project is a complex mix of natural, artistic, chemical, physical, social and productive factors which must find the right ratio and connection. Very often projects are also a mix of tradition, territory and technology. For this reason, it is fundamental to evaluate optimal, replicable and sustainable solutions over time. The ingredients are natural products and so they are easily influenced by a climate which is rapidly changing.
That’s why it is essential to have open-minded people with experiences in your team for a successful idea.
What can we offer:
- Development of tailor-made specifications for your production line.
- Economic evaluation of the raw materials that you intend to use and proposal of the related substitutes.
- Design / calibration of ingredients and processing aids or dough conditioners: each ingredient or processing aid or dough conditioner must be well evaluated and reasoned in the recipe in order to prevent the excessive action / characteristic of one must be compensated by the other to reach your final goal. Very often the same goals can be achieved in different ways.
Very often we are facing performance problems that, must be quickly resolved, shared and analysed by a team of experts. 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 sustainable. We must immediately choose the right way to get straight to the cause and hence to solve the problem.
What can we offer:
- Analysis of 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 and processing aids or dough conditioner: each ingredient or processing aid or dough conditioner must be well evaluated and reasoned in the recipe in order to prevent the excessive action / characteristic of one must be compensated by the other to reach your final goal. Very often the same goals can be achieved in different ways.
- 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 ingredients 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.
