on this week, there are 7 batches of cake emulsifier are being
produced by our factory.
for every batch, i have to check the sample for the first and last
parts of the batch...
so, if there are 7 batches of cake emulsifier, i have to produced 14
cakes for the analysis...
as the cake emulsifier are the EP product, I have to involve in the
analysis for the product...
for cake emulsifier, i have to prepare an analysis to check the SG
(specific gravity) for the emulsion.
as experienced in the bakery lab, i have to prepare the cake using the
cake emulsifier produced...
its a little bit tiring as in the bakery lab, there is no chair and
the time for the analysis is quite long....
the cake produced is the basic sponge cake without any flavour...
usually, the SG of the emulsion are within the range that the customer
wants...
during my analysis, there is one problem occur which is the SG is not
in the range...
although it have been repeated two times, the SG is still high...
so, the product has been rejected...
to overcome this problem,the product are being sent for re-sampling...
or, other ways is to re-label the products...
some of the emulsifier produced are from the same type but may have
different brand...
so, the product that have problems with its SG, will be sent to change
the label for the product with other brand that do not require low
SG...
i'm so sorry as there are not so many information that i can share
with all of u...
but, i will try my best to share as many as i could...
sharing is caring!!
produced by our factory.
for every batch, i have to check the sample for the first and last
parts of the batch...
so, if there are 7 batches of cake emulsifier, i have to produced 14
cakes for the analysis...
as the cake emulsifier are the EP product, I have to involve in the
analysis for the product...
for cake emulsifier, i have to prepare an analysis to check the SG
(specific gravity) for the emulsion.
as experienced in the bakery lab, i have to prepare the cake using the
cake emulsifier produced...
its a little bit tiring as in the bakery lab, there is no chair and
the time for the analysis is quite long....
the cake produced is the basic sponge cake without any flavour...
usually, the SG of the emulsion are within the range that the customer
wants...
during my analysis, there is one problem occur which is the SG is not
in the range...
although it have been repeated two times, the SG is still high...
so, the product has been rejected...
to overcome this problem,the product are being sent for re-sampling...
or, other ways is to re-label the products...
some of the emulsifier produced are from the same type but may have
different brand...
so, the product that have problems with its SG, will be sent to change
the label for the product with other brand that do not require low
SG...
i'm so sorry as there are not so many information that i can share
with all of u...
but, i will try my best to share as many as i could...
sharing is caring!!
