Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by so called Quality Attributes. Quality Attributes are contributing to the final desired result (‘quality’), they can be considered as follows:

  • Critical (as in Critical Control Point): It is evident that exceeding the target will result in a hazardous situation for the end user
  • Important (as in Important Control Point): It is proven that exceeding the target may result in loss of material, functionality (e.g. nutritional value, shelf life) for the end user.
  • Notable: Exceeding limits here will not result in direct losses or functionality, or any hazards for the end user.

As in all processes nowhere can a 100% fulfilment be achieved. It is therefore good to define what are the acceptable quality levels (AQL) in order to be as close and consistent as possible. This model can be used for both incoming goods (e.g. materials) as well as finished goods.

If applied for incoming goods. Sometimes these standards can help predict finished products, as in Quality Prediction Models. Bakery Academy are using this kind of models for certain Wateractivity related Shelf life modelling as well as viscosity prediction for certain product processes. Such as current practical solutions (‘empirical’) aid in changing or formulating existing or new Products.

Want to know more about quality models. Then fill out a contact form and get in contact with one of our bakery experts.

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