Bakery research & development

My experience can help you to set-up systems and procedures not only in a bakery but also in patisserie, pizza, panettone, confectionary and celebration cakes and vegan patisserie that allow you to control company assets by maximizing capacity, streamlining production processes and ensuring that a consistent quality product reaches your customer. 

The question is how to maintain the optimization of this process?

Specific procedures needed to be strictly followed, below are listed most important ones:

• Bakery Standard Operating Procedures (SOP’s)
• Quality Assurance Procedures
• Daily Customer Satisfaction Monitoring
• Daily Cost Price Monitoring
• Daily Equipment Performance Monitoring, including remote control of energy.
  

The science of baking & patisserie

Behind my baking expertise there’s a profound knowledge of the science of baking. Along with the enormous breadth of my culinary skills, my advice is Ideal and to be qualified to offer sound, impartial advice and support to manufacturers and researchers in the baking sector. My role is to support innovation, baking performance and product efficiency in bread, cakes, biscuits, snacks, patisserie French and Italian.

My baking expertise includes world-class, internationally recognised experience renowned for my ability to create bespoke baking pieces.

My skills, expertise and understanding of the baking sector.

My 40 years of experience come from a uniquely broad background and possess the skills and experience to advise on any baking project. 

I will bring:

• Unrivalled insight into consumer and customer expectations and experiences
• Profound knowledge of the science of baking, patisserie and vegan patisserie 
• An understanding of baking ingredients and raw materials and how they behave under varying conditions
• Expertise in areas such as flour specifications, dough rheology, bakery applications, bread improvers, enzymes, correctors and how inclusions in bakery products affect various bakery products
• Experience and understanding of production processes and efficiency
• Expertise in design, prototype and scale-up of new concepts
• Exceptional technical baking and patisserie skills
• Knowledge of lean manufacturing/high volume processes
• Experience in management roles in food-related companies
• Academic credentials – the ability to develop science-based fixes
• Experience of training and advising staff in new advances and processes
• Cereal Science and Technical Formulation expertise
• Excellent communication skills, dedication and passion for all things baking
• Small, medium scale commercial baking skills, including frozen products, production line experience, designing standard operating procedures, designing recipes, digital record-keeping
• Certified Trainer & Assessor in Cert. IV patisserie, I am able to assess and give out the suitable training to staff.