We know your needs and requirements. Here are some issues that we usually deal with:
- Finding solutions to lost product performance;
- Assessing the potential of your ingredient or semi-finished product;
- Drafting a specification suitable for your quality requirements
- Reducing costs and maintaining performance;
Very often we are facing performance problems that, to be quickly resolved, must be shared and analyzed by a team of experts. Each product’s performance (texture, color, shape, honeycomb structure, shelf-life, workability, crispness, hardness, chewiness, gumminess, crumb structure, malleability, dryness issues, browning, weight and taste can be related to different factors:
– 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.
- Development of production protocols: the semi-finished products are made with ingredients which are natural, live and subject to the environment. In view of this, they need to be correctly handled, stored and managed when they arrive to your customers. When you mix or knead them their activity becomes exponential and for this reason, it is fundamental to give the right indications if you want to maintain the performance over time. The right arrangements standardize the production and so the performance.
- 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.
Before marketing or selling an ingredient or semi-finished product it is important to make a correct assessment both in terms of possible substitutes and potential customers. Finally, the testing or preliminary test phase must be done to understand all strengths and weaknesses of the relative ingredient or semi-finished product.
This way your product can capture better the attention of your future customer.
What can we offer:
- Carrying out of some tests which highlight the potential of the ingredient or semi-finished product
- An evaluation of the possible customers to submit the ingredient or semi-finished product to.
- An evaluation in order to understand the critical issues and find the possible solutions to propose.
- 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 ingredient.
If you are developing or have developed a semi-finished product your raw materials must be well evaluated and parameterized. For your semi-finished product, there are no generic raw materials but there is a precise specification. The customization of your product entails the need to define narrow and precise parameters to be requested from your suppliers. It is a necessary condition to maximize the performance of your semi-finished product.
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 your semi-finished product.
- Drafting tailor-made specifications for raw materials of your semi-finished product.
- Development of production protocols: the semi-finished products are made with ingredients which are natural, live and subject to the environment. In view of this, they need to be correctly handled, stored and managed when they arrive to your customers. When you mix or knead them their activity becomes exponential and for this reason, it is fundamental to give the right indications if you want to maintain the performance over time. The right arrangements standardize the production and so the performance.
It is necessary to optimize raw materials and to be increasingly sustainable and competitive on the market.
Very often the same results can be achieved with different ingredients and become more sustainable by optimizing not only the processes but also raw materials. This is fundamental to reduce production costs, be less constrained by the market and more dynamic in the replaceability or rotation of the various suppliers.
What can we offer:
- Economic evaluation in order to understand if there are additional cost margins that can be developed
- Design / calibration of : 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.
