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Mixing Recipe Verification Tolerance


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#1 Tresa

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Posted 03 December 2020 - 12:54 PM

Hi everyone, I work in a bakery company that QA Techs verify the mixing recipe every day. I need to determine a tolerance for the ingredients on mixing recipe verification form. I can not find any guideline or documents to help me what should be the ingredients tolerance. I would appreciate your comments on this matter. Thanks, Tresa



#2 Marloes

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Posted 03 December 2020 - 02:09 PM

Hi Tresa,

 

I would think that the tolerance you allow for your recipes is based on your own process.

What changes in the recipe will change the quality of your product? What variation are you comfortable with?
Are there any agreed on specifications that you must adhere to (if you promised your client 5% chocolate chips in your recipe, than you must make sure that there is a minimum of 5%). 
Are there any parameters that make your product unsafe or spoil too easily? Then you must make sure to keep within those limits.

 

I can imagine that there are some ingredients that have little tolerance (flavoring, conservatives) and some that allow for a bit more tolerance (water, flour).



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#3 olenazh

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Posted 03 December 2020 - 02:39 PM

Agree with Marloes: in our case, for instance, if our yogurt specification shows Milk Fat tolerance 4-6%, with a target MF 5% - we should allow such ingredient % range that would not get our 5% MF yogurt out of established tolerance. 



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#4 Tresa

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Posted 03 December 2020 - 04:40 PM

Hi Tresa,

 

I would think that the tolerance you allow for your recipes is based on your own process.

What changes in the recipe will change the quality of your product? What variation are you comfortable with?
Are there any agreed on specifications that you must adhere to (if you promised your client 5% chocolate chips in your recipe, than you must make sure that there is a minimum of 5%). 
Are there any parameters that make your product unsafe or spoil too easily? Then you must make sure to keep within those limits.

 

I can imagine that there are some ingredients that have little tolerance (flavoring, conservatives) and some that allow for a bit more tolerance (water, flour).

Thank you, I really appreciate your thoughts. 



#5 rahulofpl

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Posted 11 January 2021 - 03:42 AM

HI There, 

 
I was researching around FSANZ labelling declaration legislation and have some queries for the same.  I have gone through required labelling requirements specially for ingredients and get that as it was explained perfectly. My question is how to determine or calculate ingredients (recipe) at processors level.
 
For example, Product A have 
 
70 % of Ingredient 1- Meal portion 1
20 % of Ingredient 2 -  Meal portion 2
10 % of Ingredient 3 - Premix 
 
At producer level what % of tolerance i can have for both sides? especially with premixes. 
 

 
 


#6 Scampi

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Posted 11 January 2021 - 01:14 PM

 

HI There, 

 
I was researching around FSANZ labelling declaration legislation and have some queries for the same.  I have gone through required labelling requirements specially for ingredients and get that as it was explained perfectly. My question is how to determine or calculate ingredients (recipe) at processors level.
 
For example, Product A have 
 
70 % of Ingredient 1- Meal portion 1
20 % of Ingredient 2 -  Meal portion 2
10 % of Ingredient 3 - Premix 
 
At producer level what % of tolerance i can have for both sides? especially with premixes.

 

I think you need a third party lab to verify the nutritional information on % variances of ingredients to determine this. There is softtware available that some good labs use, and should be able to get you that information fairly quickly


Because we always have is never an appropriate response!





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