|
|
|
 |
"JhD-BakeryTechnology" are a company that, thanks to experiences in solving technical problems in the institution and the developing of new plants, and in project management for bakery installations and equipment for over decades |
biznestype : |
Manufacturer |
consultation to business opening
From Baker to Baker
We, the JhD (Bakerytechnology) are a company that, thanks to experiences in solving technical problems in the institution and the developing of new plants, and in project management for bakery installations and equipment for over decades, deals reliably with the tasks involved in the bakery and confectionary department with modern technique and personal competence.
A qualified team with machine technical training and skilled in sales psychology, time management and team training, is available for you in various areas of work according to your wishes and individual requirements.
From the consultation to business opening
From Baker to Baker
Your advantage at a fair price.
You can depend on it!
 | Bakery technology consulting Master Baker activities
· New development of recipes, presentations of new bakery produce, independent of raw-materials suppliers, suppliers of machinery and ovens.
· Acceptance of bakery technological challenges:
- working without convenience products
- back to nature
- producing quality products with good old and new bakery technology Fault analysis, and elimination of problems concerning dough technology.
· Quality assurance of baked goods in the production and in the store. |  | Commissioning Commissioning is no problem!
· For shop and industrial ovens
· For the bread and roll preparation
· For the preparation of candies and snacks
· For large DOMESTIC and FOREIGN baking stations
Training and instruction!
· Training of the personnel in the use of new technologies
· Fault analysis and elimination of dough-technological problems
· Technological trainings
· New development of recipes and their technology
· Acceptance of bakery-technical challenges
· Quality assurance of bakery products in the production
|  | Dough production and its procedural manner Dough technology of...
· bread production
· roll production
· cookies production,
· etc.. ...
Determination of range of products in...
· the production
· the shop
· at the reseller,
· etc. ...
On-site measuring,
of
acidity and pH-value,
for
general quality assurance
Sometimes it is just…
· The right adaptation of the dough and the technique.
· The operation and technical setting can also be a reason.
· Or, the equipment is expected to do something it cannot fulfil at 100%.
· It could also be the planning, logistics or staff management
|  | Project planning As independent consultant form baker to baker
The modern bakery,the area of conflict between man and technology
As competent and independent experts,
With social competence and personnel management,
We offer you comprehensive consulting and
Support for ….
· Planning of efficient production processes
· Planning of preparation techniques
· Planning of oven systems
· Planning of cold techniques
· Planning of new baking technologies. As independent consultant form baker to baker,
Your advantage at a fair price,
this is something you can rely on.
· Which preparation system is the right one for your quality product?
· Which oven is the right one for your quality production and your quality product?
· How are new investments planned efficiently and environmentally suitable?
· Which quality product does your customer accept from you?
· Which quality attributes shall your quality product have?
· Which quality product on the market do you identify with?
| |
|
|
<
