THICKNESS…
TEXTURE… FLAVOR…
The right ice-cream
KNOW HOW
to
get the best from your formula
Does
you ice-cream…
Turn sour, fall apart,
melt, become frosty?
Look
too thick, too compact, foamy, spumous?
Taste
gummy, sandtasted, or lose consistency?
FRAISE
Ice-Cream KNOW HOW provides you with solutions and key
answers:
- Product
check-out and analysis: processing or formula-failure
detection.
- Identification
of the targeted final product outcome.
- Process
start-up, and necessary changes: formula, supplies .
- Final
product outcome: achievement of the exact thickness, texture
and flavor.
FRAISE
KNOW HOW, achieved throughout twenty years in the trade,
is now available to serve manufacturers, ice-cream parlors,
machinery dealers, supermarkets, restaurants, companies
and investors needs and demands.
Full-comprehensive
or partial one-on-one counseling, aimed at addressing each
particular request.
We do business a client at the time.
ASSEMBLY/LAY
OUT
EMBETTERMENT AND OPTIMIZATION OF THE COST-BENEFIT RELATIONSHIP
CONCERNING THE ACQUIREMENT OF PRODUCTIVE ASSETS. WE AIM
AT INCREASING PRODUCTION VOLUME, PROFITS, PRODUCTIVITY AT
THE LOWEST OPERATING COST, ALONG WITH THE HIGHEST PROFITABILITY
OF AVAILABLE ROOM, EQUIPMENT AND INFRASTRUCTURE.
a)
Qualitative & quantitative counseling, related to machinery
to be used, either in artisan-made or industrialized artisan-made
manufacturing, taking into account projected production
volume and the needed space in the plant.
b) Functional machinery distribution in areas ( pasteurization,
homogenization, ripening-maturation, manufacturing itself
and storage of finished goods and manufactured products).
c) Checking-up, control and automatization of the acquired
equipment and fittings, as well as their start-up, and standardization
of their operation.
HUMAN
RESOURCES/ STAFF.
HIGH SPECIFIC DISCERNMENT APPLIED TO STAFF RECRUITMENT,
POSITIONING AND POSTING; EMPHASIZING THAT, SKILLS, TRAINING
CAPABILITY AND PERFORMANCE, SHOULD BE UP TO THE EXPECTED
PRODUCTIVITY OF EACH OF THE POSITIONS IN THE COMPANY.
a) Staff recruitment in accordance with the company values
and principles; (qualification-efficiency- honesty), to
achieve targets at different process levels.
b) Optimization of the relationship within the company
and specially among the staff.
c) Specific staff training, for different posts:
- Raw materials handling.
- Pasteurization.
- Ripening/maturation.
- Manufacturing.
PRODUCTION.
PRODUCTIVITY, EFFICIENCY AND MINIMIZATION OF LEFTOVERS AND
LOSS WASTAGE. Counseling as for acquisition of basic supplies
and stock, considering means and times.
Storage of basic supplies and pre-made components. Processing
and re-processing of basic stock and ingredients.
Final product recycling techniques.
The impact of different ingredients in the mix.
Quality Ice Cream. Elements that influence the process.
What do the consumers prefer?
FORMULATION.
HOW TO GET THE BEST AT THE LEAST.
Formulation Techniques: water ice cream. Ice cream and other
key flavors (chocolate, milk based caramel, fruits, mousse).
Specialties: alcoholic-beverage mixes.
Basic ingredients substitution.
New Formula Creation. Dosage.
Advance and remedial techniques related to the formula-balance.
Price definition, analysis and reassessment of the final
product.
Balance Software and training.
RETAIL
SELLING
PROFITABILITY-CUSTOMER SATISFACTION.
Marketing study and Selling Strategy.
Assembly, distribution and infrastructure maintenance.
Staff recruitment, Implementation of Safety and Health Codes
and Standards.
Specific Training:
a) Quality control.
b) Product Handling and Maintenance, Store management.
c) CRM. Customers Relations Management.
MONITORING
TECHNICAL AND ADMINISTRATIVE CONTROL, FOLLOW-UP AND EMBETTERMENT
OF THE OVERALL COMPANY STRUCTURE.
MONITORING OF: Manufacturing and factory equipment, distribution
and logistics.
ADMINISTRATIVE TASKS: Acquisition department, storage, formulation
techniques, whole/retail sales.
ICE-CREAM TRADE: marketing, assessment. Follow up. TQC. Total
Quality Control (stock, HHRR, profits).
