Quality of food product is a serious business . Its more critical in food processing than any other industry as it impact consumers health and well being .Have you ever imagined the quality products available on the shelf in our neighbourhood store are result of quality inspection s, test/trials , several checks through out the entire supply chain of the bakery product . Quality parameters for which the company or the manufacturers lay downs standards has to be compatible with local authorities standards/international standards .Quality comes from stringent adherence to standards during entire supply chain right from vendors manufacturing base, sanitation /hygiene till retailers shelf .
Here are Quality factors which has to be monitored to get quality bakery product
Raw material / Ingredients /Packaging material
Physical state such as wetness ,smell or contamination etc Moisture Rancidity pH Gluten % Bacterial count or load Foreign body contamination's for flour /fat/sugar Weight & Quantity of raw materials Shelf life Manufacturing date or the Shelf life of the ingredients delivered by vendors Bursting strength Packaging details Sanitation and hygiene standards Cold room temperatures Humidity Trans fat
Production & Packaging stage
Dough consistency Temperature during mixing Wet weight and Dry weights of the bakery product during process Baking time Baking temperatures Moisture Dimensions after baking Sensory checks Packaging details on labels Sealing during packing process Packing defects Under or excess weights Functionality of metal detectors Upkeep of machinery Audits for food safety management systems like HACCP , BRC , ISO etc