New Britain Oils and Pork Farms share the details of an innovative collaboration project to create a new ‘functional specification’ for bakery fats.
Over a period of several months, both companies have strived to achieve product consistency by going beyond a standard rudimentary product specification, using alternative analysis techniques to assess the functionality and performance of fats.
Together, they have devised a new analysis process which identifies optimum performance characteristics which can be applied to a wide range of different processes and recipes across the food industry.
Download the PDF to find out more about how these techniques could reduce production downtime and wastage in YOUR business….
