Sandra Vaz

Research, Development and Innovation Manager

Connect: LinkedIN | Biscuit People

BIOGRAPHY

Background in Chemistry and PhD in Biochemistry

Started in the food area more than 30 years ago, 1992…

Experience in the biscuit and chocolate products in the quality and production management in a multinational company. Then in Research and Development in Process, Product and Management.

PhD in Biochemistry from 2002 to 2011.

8 years in Chile, working in process, product and innovation leading a Cereal-based snacks team for a global multinational company.

Back to Brazil in 2019, in Orquidea Food Company/RS leading research, development and innovation team for wheat flour, pasta, extrusion and biscuits businesses.

BPC 2024

From Farm to Fork – Having a Good Wheat Flour for Biscuits Products

Wheat flour is the main ingredient of the majority of biscuits and by far is the most complex. In each harvest the crops have different characteristics and adjustments are necessary to keep biscuit products quality and line performance. In this variable scenario, it´s important to understand how to deal with all critical variables that affect finish product. In this talk, we will understand the main changes in the grain quality and how companies can deal with them in terms of process and recipes maintaining product stability.