Alfredo H. Pimper
Alfredo is an old biscuit man working for 40 years with i.e. Danone and Mondelez. After starting in production, he focused on the development of new biscuits and finally in the last 15 years of his career worked in procurement of cereals in Europe. Alfredo is an expert in getting the best varieties of wheat in the field in a sustainable way, and then working with millers and producers of milling equipment to obtain the best flours in a most economical way for the mills producing mostly bread flour. He specializes in getting functional specifications of the flour adapted to the products and determine the minimum parameters for the analysis. Knowing that the best flour, is constant flour he is able to help the factories to get the best formed and baked biscuits.