Solving customer challenges in industrial bakery Palsgaard’s application specialists spend up to 150 days a year travelling the world to help the ingredient manufacturer’s industrial bakery customers meet a wide range of challenges. Claus E. Nielsen is a bakery application specialist with Palsgaard A/S, a leading ingredients manufacturer whose particular claim to fame is its invention of the first commercial emulsifier almost 100 years ago. Today, Palsgaard exports high-quality emulsifiers and stabilizers to markets around the world. The products, however, aren’t the only ingredients of baking success for the company’s customers; Experienced application specialists like Claus can be key to understanding what an industrial bakery needs to achieve – and how best to achieve it. And with a travel schedule of up to 150 days each year, they get to see a bit of everything that’s happening in the wide world of baking. to enter an entirely new market – without having the know-how, recipes or equipment to do the job. They just know there’s a business opportunity out there and ask us about the best way to get things going.” WHEN A SWISS ROLL WON’T ROLL “We work with a lot of different customer challenges,” says Claus. “Sometimes, one of our existing customers wants to make a few changes, optimising their recipes in terms of cost and functionality, or fixing a product quality issue. Maybe their Swiss roll won’t roll properly, for example. Other times, I’ll be talking to a bakery hoping THREE FOCAL AREAS To address production problems or seize new opportunities, Palsgaard’s application specialists consider three focal areas: raw materials, machinery, and skilled people. Typically, the application specialist will start by focusing on the desired product and the recipe 1
Download PDF fil