Transcript

• Session Spotlight: Adapting Flour Quality Control to Today's Industry
• My name is Arnaud Dubat and I am a business developer for KPM Analytics. I come from the milling industry a little bit also from the science with a biochemistry degree, and I am in charge of developing applications and solutions for our customers all around the world.
• What topic or trend does this session cover, and why is it important?
• So in this session we are going to speak about baking, about the industry, about the changes of the industry. We are facing right now a lot of changes in the industry. We have people leaving the industry. We have more challenges. The people are always more demanding. And yet we are still using the same tools our grandfathers and maybe more were using. So the idea of this talk is to understand how the business has been evolving and how we are also evolving with this kind of tools to propose new tools, new protocols, and new ways to do quality control.
• What will attendees learn from this session?
• We are at the moment where when we are discussing with bakers, we realize that 96% of them are telling us they are not entirely satisfied with their quality control. They have specification and sometimes whereas the flours are within specification, they are still experiencing issues on the production. So the idea is to tell them, OK, there is another way of doing it. We have new tools coming, we have new protocols coming. So it's really about saying, OK, what we have been doing all these years since the first invention of the first tool, we have been evolving and now we are proposing things which are much more related to the challenges of the industry right now.