◉    Service Background

Pastry products are very popular at home and abroad. With the improvement of fresh-keeping technology in recent years, products with short shelf life are in the stage of rapid development, which indirectly promotes the progress of the whole industry. At the same time, due to the industrial upgrading of the whole pastry industry, the efficiency and quality of the supply side have been both enhanced, which also increases consumers' trusts in the pastry industry and enhances their approval of pastry branding.

China's pastry industry is dominated by small and medium-sized enterprises with an average sales profit margin of about 10%. As most types of pastry contain a lot of water, oil and protein, etc., it is very easy to have problems such as unqualified microbial and physiochemical indexes, causing great economic and brand losses to the enterprises.

◉    Service Introduction

The quality and safety problems of pastry products are usually not caused by one single factor but by various factors in aspects of  raw and supplemental materials control, product process design and environmental sanitation management, etc., which affect the index stability of the final products to a certain extent. In CTI pastry industry service plan ,we works out comprehensive risk prevention and control measures in key links such as environment, personnel, raw materials and process according to the characteristics of pastry products so as to achieve real-time risk prevention and control and ensure the stability of products’ quality.

Environment control

Risk Inspection

Entrusted Testing 

Formula design

System Audit  

Training and consulting

◉    Specific contents/solution schemes

Entrusted Testing

CTI pastry industry service plan can carry out regular or irregular testing on products to accurately control the stability of product indexes, and put the prevention and control of product quality and safety risks in advance.

Regular or irregular testing on products can accurately control the stability of product indexes so as to prevent and control product quality and safety problems from their occurrence, that is to say, to prevent and control product quality and safety risks in advance.

Risk Inspection

CTI has professional experts in the pastry industry and can provide enterprises with professional inspection services about high risk problems of pastry products, including inspection in mildew, unqualified physiochemical indexes and the use of food additives.

The inpection services can be provided in two ways as on-site inspection and video inspection to help enterprises quickly solve product problems and promote the benign development of enterprises.

Formula Design

Mature and stable formula and process of products can greatly reduce the possibility of the problems of product quality and safety.

Based on the big data of food safety testing and cooperating with the top-class pastry research and development technology enterprises in the industry, CTI provides integrated and whole-process solutions for industrial baking enterprises. Besides, we provide all-round technical supports, solutions and information services in terms of market survey, process design, plant layout and equipment selection, etc.

Shelf Life Prediction

In terms of shelf life, CTI has an expert team with many years of experience in research, development and production. Through the detailed understanding of the characteristics of formulas, processes and packaging of all kinds of pastries, the experts can accurately identify the quality indexes that may lead to product quality changes, and thereby design project test plans as well as carry out the tests for verification. In order to provide scientific grounds for the determination of shelf life, they can also put forward reasonable suggestions for the requirement of extending shelf life.

1. Customers provide product information and requirements
2. Expert teams design customized solution scheme
3. Implementation of the solution scheme
4. Data summary and analysis
5. Shelf life evaluation report
6. Final acceptance of the solution scheme

Audit and Certification

The food quality and safety management level of China's pastry industry is constantly improving. With the update of international advanced management system, more and more management modes are available for enterprises to choose.

CTI has a professional audit and certification service team. The team leader has the title of professor-level senior engineer. The key members of the team have more than 20 years of work experience in the food industry, and other members have more than 5 years of experience in food quality and safety services and have obtained the CCAA registered auditor certificate.

In accordance with the Food Safety Law of the People's Republic of China and implementing regulations, GB 14881 and other laws, regulations and standards  related to food safety, we can provide entrusted audit of food quality and safety and certification services of HACCP/ISO 22000/ISO 9001 systems and so on for enterprises, and assist enterprises to accurately discover the defects of food quality and safety management as well as establish effective food quality and safety control system, so as to promote the improvement of management.

Environmental disinfection and sterilization

Environmental sanitation control is an important part of production and process control since good products need a good production environment.

Based on the experience in control on microorganism for food safety and associated with professional pastry production workshop environment disinfection technology enterprises, CTI can provide overall solution schemes for production environment disinfection, including customized disinfection schemes about workshop equipment, workshop air, workers’ hands and work clothes as well as other direct or indirect contact area with food, so as to help enterprises do well in the whole-process disinfection control from raw materials to finished products.

Air Cleanliness Monitoring

Using the sedimentation method to detect the microorganism in the air can accurately grasp the content level of microorganism in the air，However, the test period of this method is long, and there is a certain contingency that the product may has been contaminated by microorganism in the production process, but it can not be discovered in time, which will inevitably bring inestimable losses to the enterprise.

CTI makes summaries and analyses based on the inspection results of the food safety risk control system , and provides enterprises with the real-time monitoring system on air temperature, humidity and cleanliness by cooperating with professional pastry production clean workshop monitoring technology enterprises, so as to  solve the problem of long test period caused by the "sedimentation method" in the detection of microorganisms in the air, and thereby help enterprises to monitor the air cleanliness in real time, so as to achieve accurate control, and avoid the loss caused by unqualified products.

Training and Consulting

The prevention and control of the pastry products problems can’t be divorced from the expertise of the personnel in pastry management as well as the awareness on food quality and safety of workers at the production line.

CTI has more than one hundred professional food quality and safety engineers, and can provide enterprises with thematic training on Food Safety Law of the People's Republic of China and implementing regulations, GB 2760 and other food safety standards, HACCP and other management systems, food inspectors and food safety risk prevention and control guidelines, which can help enterprises to improve the expertise of personnel in food management , enhance food safety awareness of workers at food production line so as to help enterprises further strengthen food safety risk prevention and control capabilities.

◉    Our Advantages

1. Professional technical experts in pastry industry who can provide technical supports for core issues in the field.

2. Detailed specialized plans focusing on key links and core risks.

3. Strong comprehensive ability and be able to provide quality control analysis and implementation plan of the whole industry chain.

4. More than 20 special laboratories for food have been set up nationwide to provide services nearby.