Analysis
Analysis: From Ingredients to Finished Products
1. Ingredients & Raw Material Analysis
Objective: Ensure ingredient quality, consistency, and functionality.
- Flours: rheology profile, suppliers screening
- Yeast & Sourdough : consistency and diagram control
- Sugar & Sweeteners: depending of functionality and Aw target, and taste profile
- Fats & Oils: screening of rheologic aspects and nutritional profiles
- Dairy & fruits and others ingredients : choosing the most appropriate for quality/costing
- Additives and “processing aids”: “clean label” compliance and specific chart of formulation
✅ Consulting Solutions:
- Supplier optimisation & ingredient standardisation
- Cost-effective ingredient sourcing without compromising quality
- Alternative ingredient testing for better shelf life & taste
2. Dough Preparation, Mixing Analysis & Fermentation
Objective: Achieve optimal texture, consistency, and fermentation control.
- Dough Hydration: Water absorption tests, hydration %
- Mixing Time & Energy: Dough development tracking, over/under-mixing prevention
- Fermentation Control: pH levels, yeast activity, proofing consistency & protocols
✅ Consulting Solutions:
- Standardising dough mixing protocols for consistency
- Optimising hydration levels for better product texture based on product type
- Preventing over-mixing & waste reduction strategies
3. Baking & Oven Performance Analysis
Objective: Ensure even baking, texture consistency, and minimise waste.
- Temperature & Time Optimisation
- Crust Formation & Maillard reaction
- Oven & Bake Performance
✅ Consulting Solutions:
- Implementing precise baking profiles for consistency
- Improving crust formation & internal structure of products
4. Finished Product Quality Analysis
Objective: Deliver high-quality baked goods with optimal taste, texture, and shelf life.
- Product Analysis: for all bakery goods (bread, viennese pastry, biscuits, pizza, Wraps / tortillas, muffins, Madeleine…
- Shelf-Life Testing: Moisture migration, staling rate analysis
- Sensory Evaluation: Taste, aroma, texture profile and consumer preference tests
✅ Consulting Solutions:
- Extending product shelf life through formulation adjustments
- Improving mouthfeel & texture for better consumer experience
- Standardising quality control for better results
5. Packaging & Storage Analysis
Objective: Maintain product freshness & quality and reduce spoilage.
- Moisture Barrier Testing: Packaging material efficiency
- Modified Atmosphere Packaging (MAP): Oxygen control for longer shelf life
- Storage Condition Optimisation: Humidity & temperature control
✅ Consulting Solutions:
- Choosing the right packaging materials to prevent moisture loss
- Implementing better storage solutions to extend product freshness
- Reducing food waste through improved supply chain management
Final Consulting Impact: Maximising Bakery Success
By following these protocols, bakery consultants can:
✅ Reduce waste & improve production efficiency
✅ Enhance product consistency & customer satisfaction
✅ Optimise costs while maintaining premium quality