Keeping a Competitive Edge with Quality Management
Commercial bakeries must adhere to various regulations to ensure their baked goods’ health and safety while producing the best quality products possible. Mold, pathogens, and food-borne illnesses are just a few things bakers actively avoid. Not to mention that taking steps to keep products and processes safe can increase your baked goods’ overall quality and consistency. Therefore, innovations in food processing are always welcomed with open arms by bakers looking to improve quality management.
In the baking industry, quality assurance helps reduce and eliminate any defects and risks in food manufacturing. A quality assurance program would verify suppliers, co-manage plant trials from a safety perspective, oversee production activities for best safety practices, and establish quality control steps. This program is necessary to ensure that bakeries follow hygienic and sensory standards while also producing goods that are competitive on the market.
High-Quality and Food Safe Baked Goods
Because quality management is such a vital part of commercial baking success, it is necessary for commercial bakeries to continually review their programs and work to make them as efficient as possible. Each year, there are new additions that can help bakers improve quality and food safety. That’s why I am excited to see what new technologies in quality management will be on display at iba 2023.
Find out what else will be on the iba 2023 show floor here: www.iba.de/en
Mark is a bakery application scientist and accomplished pastry chef. He began his 45 year career with an apprenticeship in Germany as a pastry chef, and went on to work for retail bakeries, restaurants, resorts, and commercial commissaries. Mark has experience with product development and ingredient research, and has mentored future professionals as a baking instructor. He is a part of BAKERpedia’s BAKERin program and is the BAKED in Science Podcast Host.