5 replies to this topic

[Rol Natty]

We are going to start fruit juice line production soon mango,pineapple and tamarind juice by importing concentrate and NFC from other countries as quality manager i have many responsibility i know but i wants to advise in what to focus first and careful about it . I need ur advise from ur experience

[baltanakts]

We are going to start fruit juice line production soon mango,pineapple and tamarind juice by importing concentrate and NFC from other countries as quality manager i have many responsibility i know but i wants to advise in what to focus first and careful about it . I need ur advise from ur experience

We are going to start new egg grading and boiled egg production plant . We folllow, try to follow, www.ehedg.org/quidelines

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[pHruit]

We are going to start fruit juice line production soon mango,pineapple and tamarind juice by importing concentrate and NFC from other countries as quality manager i have many responsibility i know but i wants to advise in what to focus first and careful about it . I need ur advise from ur experience

 

That's quite a broad question!
What areas do you feel you already understand and are in control of?

Are you looking for input on the systems side of things, or more on the physical manufacturing process/equipment?

Knowing a bit more about where you currently are might help us narrow down other bits to focus on

[Rol Natty]

That's quite a broad question!
What areas do you feel you already understand and are in control of?
Are you looking for input on the systems side of things, or more on the physical manufacturing process/equipment?
Knowing a bit more about where you currently are might help us narrow down other bits to focus on

[Rol Natty]

Thank you for prompt reply i wanna know about more about controlling of the recipe when it goes production like brix correction ,acidity correction sugar calculation and final syrup and simple syrup( sugar ) preparation procedure and problem solving skill on this area

[pHruit]

Ok. hopefully my reply to your other post on the mango recipe covers some of the key areas for you on the Brix (and acid correction, via the other post I linked there for you).

For the recipe preparation the juice components are normally fairly easy to blend. It tends to be the additives that may require slightly more careful preparation to ensure they are (a) actually dissolved properly and (b) homogeneously blended. For things like stabilisers I'd generally suggest discussing with the supplier to see what they recommend, and then doing small trials to make sure you've got it working (you'll need some spare product to do things like test the pasteuriser etc anyway) before progressing to full production.