Quality control and Sustainability

7 November 2024
Quality control and Sustainability | Bakery Academy

Quality Control and Sustainability

The final part of our series will focus on the importance of quality control and sustainability in industrial baking. As production scales, so does the potential for variability, making a desire either form quality or production or both. Issues such as waste, energy, efficiency, efficacy all come to a front as the need for assurance measures are starting to be essential. In the past quality and therefore quality department was often used as nuisance in this, but it can be turned into a system that works in sustaining consistent quality at an efficient production process.

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.

Need to know more? Feel free to contact us!

Post a Comment

Please login to post a comment.

Inloggen

Recent posts

Developing cookies with fibre

Developing cookies with fibre

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...

Biscuits with protein

Biscuits with protein

When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...

Apricots, Cranberries, and Ginger

Apricots, Cranberries, and Ginger

Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...