In all scale up steps a so-called firefighting team, involved in solving all problems, challenges and queries during this. Quite often however, this remains once the product is running for months or years: sometimes out of habit, sometimes as people find it hard to ‘let go’. Setting up a strategy for giving responsibility for process outcomes and adjustment measure as low as possible in the organization could solve for this. Questioning every step with what if..? and trying to make a solving/ decision tree we can predict all things that might deviate from our desired process and how we would like to respond if it deviates. Simultaneously we can give the potential of solving the challenge to people in the organization for individuals or on a ‘4-eyes principle’, allowing only the ‘unsolvable’ challenge to come to our original firefighting team.
The production team is then becoming responsible for a predictable product quality outcome, material efficacy and machine efficiency, thus embracing sustainable production and product quality.
Reformulation
Reducing a fat (harder, shortening, butter or margarine) the crumb of a cake might become a bit more coarser, but we see an increase in volume.
Baking processes
A key aspect of scaling up is that volumes also tend to increase. As a consequence sometimes ingredients can’t keep up with the volume and alter...
What is critical for my product quality from a processing point of view? Cutting our product and process in smaller pieces and identifying its k...
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