A PMAN It offers integrated solutions for its clients, combining technology, technical expertise, and innovation. Among these services, the following stands out: quality diagnosis and revenue rebalancing, developed to ensure greater efficiency, safety and competitiveness for the products.
This process allows for the identification of areas for improvement in production and the adjustment of formulations to achieve the best possible performance, whether in terms of cost, shelf life, texture, or sensory profile.
What is PMAN's technical diagnosis?
The diagnosis consists of a specialized technical visit at the client's plant, where our team conducts a detailed analysis of the production processes, identifying opportunities for optimization and control.
During this stage, points such as the following are evaluated:
- Cleaning of environments and equipment.
- Proper segregation of production areas.
- Implementation of quality control points.
- Verification of the application of external preservatives, with coverage and weighing tests.
- Analysis of potential cross-contamination that could affect shelf life.
- Air quality monitoring.
This mapping is essential to ensure greater food safety and standardization of processes.
What is revenue rebalancing?
Revenue rebalancing aims to technically adjust the formulation to achieve the best possible result, always in accordance with the client's goals.
Among the main objectives are:
- Cost reduction and ingredient optimization
- Increased shelf life
- Improved texture, flavor, and structure.
- Adapting to new market demands
- Inclusion of new conservation barriers
What is evaluated in rebalancing?
Technical analysis involves several factors that directly impact product quality and performance:
Conservation and stability
- Type of preservatives used
- Correct dosage
- pH assessment of the recipe
- Adjustment and application of acidulants.
Technological performance
- Application of enzyme blends for, among other things:
- Softness
Mass resistance - Better performance in pastry and pizza doughs.
- Softness
- Enzyme combinations for:
- Sugar reduction
- Fat reduction
Enhanced sensory value and market appeal with the application of sourdough.
- Product development using natural fermentation.
- Enhanced aroma and flavor
- More attractive positioning for the end consumer.
More than just adjustments: customized solutions.
The big difference of PMAN It lies in the ability to transform technical data into practical and customized solutions, always aligned with customer needs and market trends.
Count on the PMAN technical team.
A PMAN It has a highly qualified team, ready to assist its clients in all stages of the process — from diagnosis to the implementation of improvements.
Do you want to improve the performance of your recipes and increase the shelf life of your products? Talk to PMAN and learn about our solutions.
