A company specializing in the production of breakfast and holiday baked goods was experiencing anomalies on the croissant line of one of its plants. After baking, unexpected macro-bubbles were forming that compromised the uniformity and quality of the product.
A team composed of quality specialists and food technologists analyzed the entire production process, examining the variables that could influence the dough structure. The use of Agugiaro & Figna flours, which had already been selected to ensure optimal performance, made it possible to focus attention on the rolling phase. After a careful review of the processing parameters, the process was refined to achieve a better product yield.
Process optimization eliminated abnormal bubbles and improved the structure of the croissant. The careful management of the rolling process, together with the high performance of Agugiaro & Figna flours, resulted in an excellent final product, perfectly in line with the required standards.
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