About Danielle

Bakery Production

Areas of problem solving and analysis

• Fermentation Technology and Specification


• Ingredient Control and Specification


• Rheology


• Ingredient Functionality


• Formulation


• Training

Case Studies

Problem:  Creation and development of products for new bread and pastry manufacturer line for firm serving seven million people annually.
Solution:  Developed and test marketed formulae, trained core staff, completed 15% under budget.

Problem:  Lack of consistency in finished product for established bread producer.
Solution: Reformulation and specification of ingredients, followed by baker training to understand the effects of ingredient fluctuations on final product.

Problem: Crippling labor costs on automated hearth bread line.
Solution: Designed and implemented effective dough processing procedures, reducing the cost of labor from 56% to 21% of total cost.

Problem: Showcase ingredient for targeted marketing effort.
Solution: Developed products sensitive to cultural preferences of Japanese and Israeli markets.

Problem: Excess spread on high-speed cookie line.
Solution: Defined ingrerdient specifications to contain spread within acceptable limits.

Problem: Installation of tunnel oven for fresh and par baked breads.
Solution: Developed formulae for a capacity of 10,000 pounds flour per day. Trained bakers effecting 800% production level increase.