Time is money. Very often you don’t have enough time or resources to train or support your technical staff for the tasks they are going to handle. Newly hired employees, job change, replaceability must not affect your goals or company routine. Make the most of your time and rely on those who can do it for you in a targeted and professional way.
What can we offer:
- Training your technical personnel how to produce, analyze and process.
- Training on cereal flour goods.
- Training on chemical, physical and rheological analyses (alveography, farinography, extensography, amylography, viscosity, granulometry, gluten, color, etc.).
- Training on processes: mixing, kneading, leavening, baking, refrigerating and freezing.
If you know the ingredients very well you can increase the quality of your finished product.
Nowadays knowledge is essential to achieve goals not only in the performance of the product but in the sustainability of the company as well as in the entire supply chain itself.
What can we offer:
- Training of your technical staff regarding ingredients (wheat flour and semolina, spelt, kamut, gluten, malt, soy, yeast, vitamins, sourdough and mineral salts, etc.), processing aids or dough conditioner (enzymes, ascorbic acid, etc.), emulsifiers (mono and di-glycerides etc.), and flavorings.
- Training your Control and Quality Assurance division or research and development department as well as buyers, warehouse operators and agents.
To have effective quality control, a research and development division it is important, not only to know the analysis but also to correlate analytical values to the performance of your ingredient or semi-finished product. Only in this way your quality control staff will be able to make an important contribution to the quality of your products. Quality control, research and development deserve an active part in the production and therefore continuous training is essential.
What can we offer:
– Training of your quality control staff not only from the point of view of analytical execution (alveography, farinography, extensography, amylography, viscosity, granulometry, gluten, color, etc.) but also on the correlation and interpretation of data regarding line and finished product performance.
Training today cannot be just a privilege of single division but it must be shared and extended to multiple business units because all employees of the company have to achieve the same goal. That’s how each person will be able to make a greater contribution.
What can we offer:
- Training not only your Control and Quality Assurance division or technical personnel but also buyers, warehouse operators and agents.
