CONSULTING FOR THE INDUSTRY OF BAKERY FOOD AND PASTA.

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

• Evaluate the right ratio between quality / market price.
• Reduce production waste due to qualitative variability of raw materials or processes.
• Reduce costs and maintain performance.
• Food safety

Today many ingredients are commodities related to electronic markets (eg Chicago Board of Trade and Matif) and levels of world stock. Finally, to correlate the value with the quality required, both from the rheological and food safety point of view, can become complex if there is not a broad and global vision of the problems. Furthermore, climate change is becoming an important factor to considerate, in the evaluation as well as availability and quality of a certain raw materials required over time. Knowing the worth of your product in a constantly evolving market is fundamental.

What can we offer:

• Market valuation
• Development of cost models
• Advice on the peculiarities of your suppliers

Today the modern world is increasingly turning to sustainable food products. The reduction of production waste is now a prerogative to optimize natural raw materials. But at the same time the consumer wants to increase the quality product in all its aspects that characterize it.

Thus it is essential to have a clear idea of ​​what your company needs to work at best. Nothing can be left to chance. Good process practices and calibrated ingredients must be assessed as one.

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.
• 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.
• 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.

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 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.

Today, assessing whether your quality system is adequate for the risks that threaten food safety, is crucial. It is important to check adopted solutions or the solutions that you are going to adopt and have someone who knows the raw materials, the processes and the production chain. Today the solutions to be sustainable and effective must be well evaluated in every aspect, in order to have adequate financial and human resources to evaluate and face the real risks that you are taking. This is the only way you can effectively reduce the risk.

What can we offer:

• Elaboration or evaluation of your quality system
• Audit of your suppliers
• Advice on the peculiarities of your suppliers
• Proposal of suppliers suited to your production needs