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.
A tailored formulation / recipe. Nowadays it can already be done with lower volumes. The lower the volume, the higher the cost will bee as a tailored ...
Mixes are being sold in different ways. A complete mix where you just ad water. A premix where you add egg, fat that is sometimes part of flour a...
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