Recently, Petron BV has been involved in the training of bakery operators. Objective was to enhance general knowledge on the bakery products, the used ingredients and the involved processes of the industrial bakery. Operators were also trained to recognize situations that could have an impact on the general quality of the bakery products.
Petron BV is also involved in the development of an E-learning module to enhance knowledge of bakery products and processes. This module is developed for operators who can work-out the modules on their own device like laptop or mobile.
Already for many years, Petron BV supplies specialized concentrated improvers to increase shelf-life of bakery items. Special blends or enzymes are enhancing anti-moulding and anti-staling aspects of so-called long-shelf-life croissants. Knowledge about motherdough development can be offered to achieve best shelf-life.
Also, Petron BV can help bakeries to optimize their formulations for frozen dough: as well pre-proofed frozen as unproofed frozen.
