Quality of food product is a serious business . Its more critical in food processing than any other industry as it impact consumers health and well being .Have you ever imagined the quality products available on the shelf in our neighbourhood store are result of quality inspection s, test/trials , several checks through out the entire supply chain of the bakery product . Quality parameters for which the company or the manufacturers lay downs standards has to be compatible with local authorities standards/international standards .Quality comes from stringent adherence to standards during entire supply chain right from vendors manufacturing base, sanitation /hygiene till retailers shelf .
Here are Quality factors which has to be monitored to get quality bakery product
Raw material / Ingredients /Packaging material
Physical state such as wetness ,smell or contamination etc
Moisture
Rancidity
pH
Gluten %
Bacterial count or load
Foreign body contamination's for flour /fat/sugar
Weight & Quantity of raw materials
Shelf life
Manufacturing date or the Shelf life of the ingredients delivered by vendors
Bursting strength
Packaging details
Sanitation and hygiene standards
Cold room temperatures
Humidity
Trans fat
Production & Packaging stage
Dough consistency
Ingredient Storage temperatures
Mixing Time
Fermentation/Standing Time
Temperature during mixing
Dough Temperature
Dividing weights
Wet weight and Dry weights of the bakery product during process
Proving Time
Baking time
Baking temperatures
Moisture
Dimensions after baking
Sensory checks
Packaging details on labels
Sealing during packing process
Packing defects
Under or excess weights
Functionality of metal detectors
Upkeep of machinery
Audits for food safety management systems like HACCP , BRC , ISO etc
Storage & Transportation ( Factory /Warehouse/Retailers )
Pallets used for storage
Stack height as per standards
Safe Containers for transhipment's
Secondary packaging or extra padding through separators or dispensers
Market
Sensory evaluations feed back
Shelf Life
Storage standards
Contamination during transhipment
Consumer Complaints
Recall system in case of food safety issue
There are several tools and methods employed by manufacturers to achieve quality standards , In addition to food safety management systems .
Bread quality issues
Here are Quality factors which has to be monitored to get quality bakery product
Raw material / Ingredients /Packaging material
Physical state such as wetness ,smell or contamination etc
Moisture
Rancidity
pH
Gluten %
Bacterial count or load
Foreign body contamination's for flour /fat/sugar
Weight & Quantity of raw materials
Shelf life
Manufacturing date or the Shelf life of the ingredients delivered by vendors
Bursting strength
Packaging details
Sanitation and hygiene standards
Cold room temperatures
Humidity
Trans fat
Production & Packaging stage
Dough consistency
Ingredient Storage temperatures
Mixing Time
Fermentation/Standing Time
Temperature during mixing
Dough Temperature
Dividing weights
Wet weight and Dry weights of the bakery product during process
Proving Time
Baking time
Baking temperatures
Moisture
Dimensions after baking
Sensory checks
Packaging details on labels
Sealing during packing process
Packing defects
Under or excess weights
Functionality of metal detectors
Upkeep of machinery
Audits for food safety management systems like HACCP , BRC , ISO etc
Storage & Transportation ( Factory /Warehouse/Retailers )
Pallets used for storage
Stack height as per standards
Safe Containers for transhipment's
Secondary packaging or extra padding through separators or dispensers
Market
Sensory evaluations feed back
Shelf Life
Storage standards
Contamination during transhipment
Consumer Complaints
Recall system in case of food safety issue
There are several tools and methods employed by manufacturers to achieve quality standards , In addition to food safety management systems .
Bread quality issues
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Where do we charge the losses of weight of bakery products starting from mixing stage up to finished product stage?
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