Description
Summary- Food Scientist with over 20 years of experience in developing new products and better ways of processing, preserving and storing foods. I specialize in baking process and formulation. Application of Glucose, starches, additives, preservatives, oils and emulsifiers in the food industry. Oven, mixer and extruder handling. Quality control, supervisor and production planning control. knowledge and understanding of chemical and physical, math, statistic production and critical points handle. ISO 9001, HACCP, OSHA, Good Manufacturing practices. Accomplishment - Proficient in products development :New baking mix product design and formulation (Bunuelo blend). -Glaze, caramel and cakes design and re-formulation. -Technical support in the use of starches, glucose and emulsifiers for well-known companies. * Profits increased 5% yearly with new Bunuelo blend and improved customer satisfaction (Corn Products). * Profits increased 25% yearly with new Glaze line formulation and improving customer satisfaction. (Red Star Colombia). * Profit sales increased from $200,000.00 monthly in 1993 to $1,000,000.00 monthly in 2002 (Corn Products Andina.) This increase was due to the technical support I among other people provided to companies such as Levapan, Fleishmann, Red Star, Bimbo, Mills. * Re-designed formula for preservative an emulsifier that increased the lifetime of cakes by 30 days. Avicultura Pozo Azul. Profit production increased from 200 cakes monthly to 80.000 monthly in two years. * installation and commissioning of laboratory formulation and quality control Opelles Bakeries. Reduction of raw material costs by 30%, * Design and formulation of brioche bread. * Rewording of rye bread dough to improve. Opelles bakeries. * statistical study of the production of bagels to reduce losses of finished product. Boston Bagels.
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