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08 Oct 2019

A technical boost for the Biscuit Laboratory!

Mr. Delion started his company in early 2019 and has received training and assistance in finalizing his revenues from the CTCPA. Testimony.

What was your need in the beginning?

I had a conservation problem with my products, filled biscuits. They had an aw (water activity) a little too high when I wanted them to keep and remain stable for at least 3 months.

Being unfamiliar with regulations, labelling standards and good practices, I had many questions. I contacted the Chamber of Trades, which advised me to call on the CTCPA to answer all my questions.

I followed a 2-day tailor-made training course, which was a help in finalising my recipes and setting up labelling and good practices.

I arrived at the CTCPA in Nantes with my biscuits previously made. With Marie-Luce Le Briquer, Project Manager specializing in cereal products, we measured the aw of my products and looked at how we could modify them to have a MDD (minimum durability date) of 3 months. We also tested bags to determine the optimal type for my products. Two weeks later I came back to the CTCPA and we analyzed my products left in bags to see how the product had evolved (texture, hold, color, taste...).

Did the service meet your expectations?

The service was very profitable. I am very happy about it and I have even contacted Marie-Luce Le Briquer again in anticipation of a potential new product development. I advise the CTCPA to everyone.

Today my products are sold in various shops and delicatessens in the Nantes region with a 3-month MDD, and they can be used several months later without any microbiological problems. I simply preferred to indicate 3 months because after that date there may be a loss of crispness and/or taste.

Laboratoire à Biscuits Website

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