The customer was experiencing some problems on the croissant line of one of his plants, with some abnormal macro bubbles after baking.
Our Group’s Quality Manager and Technologist reviewed the entire production process of the line. Initially it was suspected that the flour had anomalies, but in the process it was realized that the bubbles were generated by the rolling process.
With some rolling phase management tips, the problem was solved.
© 2024 Agugiaro&Figna s.r.l.
All rights reserved
VAT CEE IT02257630349
LEGAL NOTES
PRIVACY & COOKIE POLICY