Quality Control problems and solutions
Quality Control problems and solutions
Laboratory facilities
- How are moisture tests made?
- What sieves are needed for sugar and flour particle sizes be measured?
- How should tasting tests be organised?
Ingredients
- Cereal flours and meals
How may the quality of flour be specified?
How may the moisture content of flour be measured?
How may the bran content of flour be measured?
How may the water absorption of flour be measured?
What affects the flour water absorption?
How may the protein quality and quantity of flour be measured?
What is the value of the gluten washing test?
What is the value of a baking test for flour?
What procedures should be taken to deal with new crop flour?
What special factors are involved in using brown flours?
How may the water absorption of oats be checked?
- Sugars and syrups
How can the particle size range of sugar be checked against specification?
How can the sugar moisture content be measured?
How can the concentration of a syrup measured?
- Fats and oils
What quality control checks should be made on dough fat?
What quality control checks should be made on cream fat?
- Dairy products
What quality control checks should be made on milk powders?
- Dried fruit and nuts
What quality control checks should be made on dried fruits?
What checks should be made on nut products?
What precautions are needed relating to anaphylactic shock?
- Chocolate and cocoa
What tests on chocolate may be useful?
Packaging materials
- Films
How can moisture transmission rates for flexible films be measured?
How can the sealability of films be measured?
- Cartons and trays
How can the greaseproofness of a paper be assessed?
Checks on finished production
- Packs and outer cases
What should be checked on pack labels?
How may heat seal integrity be checked?
- Product eating quality
What is meant by eating quality and how may this be checked?
How may product hardness be assessed?
Why do products become pale in store?
How does chocolate deteriorate on biscuits in store?
- Shelf life
How can shelf life be estimated?
How can the shelf life be increased?
What are the shelf life considerations of products with higher moisture contents?
- Product handling
What are the common errors in product handling?
How should unpacked product be stored?
How fast is moisture pick up by exposed biscuits?