Anna Bednarek is a food technologist and consultant with over 14 years of experience in the biscuit industry. Bednarek is currently an R&D Product Development Manager for The Bahlsen Family- BU CEE and she gave a presentation titled “Making the Best Biscuits – Main Challenges & Troubleshooting In Biscuits Manufacturing “, at the Biscuit People Conference 2022 in Dubrovnik, where she shared insights on how to improve biscuit production and quality.
According to Anna, The Bahlsen Family is the most successful German biscuit manufacturer, The company was established in 1889 by Mr. Hermann Bahlsen and they currently produce 133 000 tons of biscuits with 2600 employees, she also mentioned that the company values the Kaizen approach which focuses on eliminating waste, improving productivity, and achieving sustained continual improvement in targeted activities and processes of an organization. Lean production is founded on the idea of kaizen – or continual improvement.
Anna emphasized the importance of understanding the ingredients used in biscuit production, as well as the role of process control in ensuring consistent quality. She highlighted the need for a systematic approach to biscuit making, with clear procedures and standards in place for each step of the process.
Anna emphasized the importance of understanding the ingredients used in biscuit production, as well as the role of process control in ensuring consistent quality. She highlighted the need for a systematic approach to biscuit making, with clear procedures and standards in place for each step of the process.
Anna also talked about the importance of process control in biscuit making. She stressed the need for accurate measurement and monitoring of parameters such as temperature, moisture, and mixing time, as well as proper maintenance of equipment. By ensuring that these parameters are controlled and maintained within the desired range, it is possible to produce biscuits that are consistent in quality and have the desired texture and appearance.
Another key point that Anna made in her presentation was the need for a systematic approach to biscuit making. She emphasized the importance of having clear procedures and standards in place for each step of the process, as well as the need for regular testing and evaluation of the final product. By following a systematic approach, it is possible to identify and address any issues that may arise during production, and to continually improve the quality of the final product.
She also talked about the importance of innovation and creativity in biscuit making. She encouraged attendees to experiment with new flavors, shapes, and textures, and to keep up with the latest trends in the industry. By staying innovative and creative, it is possible to create new and exciting products that will appeal to consumers and help to drive growth in the industry.
Anna’s presentation provided valuable insights and practical tips on how to improve biscuit production and quality. By emphasizing the importance of high-quality ingredients, process control, and a systematic approach to biscuit making, she provided attendees with a clear roadmap for success in the industry.
In conclusion, her insights and practical tips on how to improve biscuit production and quality will be of value to anyone involved in the industry, from biscuit manufacturers to food technologists and consultants, and she also provided us with case studies of dough preparation, foreign body hazard, unequal glazing, holey bottoms, high chocolate loss and the standardization of parameters, all of which are available in the presentation, so feel free to download it for a more in-depth analysis!
