Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained sensory panel measuring and describing the textural properties of food. Today, specialized [...]
Quality Assurance What is Quality Assurance? Quality Assurance (QA) is a set of activities used by food companies to ensure that the process by which products are developed and produced meets a set of standards and specifications. The goal of QA is to prevent defects with a focus on the process used [...]
Are you having issues juggling a Preventative Maintenance (PM) program? Or how do you prevent grease from contaminating your food? Our first guest has the answers to these questions and more. Meet Bill Steadman from AIB International. Bill is the Manager, Quality Assurance, GMP North America. Bill reveals that contamination risk is one of the [...]
Looking around the production floor of a bakery, there are many areas to increase safety and quality for products. Mold, pathogens, and food borne illnesses are just a few things bakers actively avoid. Taking steps to keep products and processes safe can also increase the overall quality and consistency of your baked goods. As bakers, [...]
How The FDA Defines Breads and Rolls What is the difference between a bread and a roll? Baked goods such as breads and rolls are legally defined and identified by the Food and Drug Administration (FDA) based on their formulation (type and amount of ingredient used) and unit weight. The FDA provides [...]
