Size or Shape of Products. Every so often we see that products don’t hold their shape as we intended it to be:
So what can be the cause of this? In 9 out 10 cases it has to do with consistency:
If it isn’t one of these, it is most probably the way the process is controlled during mixing and forming/ shaping (incl depositing/ moulding/ extruding). Dough and batter densities in combination with their temperatures tend to be a quite good predictor on how your final product will be.
In several cases we see that when moving toward more automated handling, these product variations tend to be reduced, in certain cases the product quality deteriorates a bit when comparing to the best performances, where as it improves a lot compared to it’s worst performance.
When companies grow with a product or even consider outsourcing of productions they rcognise very often what they would call: critical process quality...
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
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