Technical solutions in pan coating – the approach

Our approach

to solve your chocolate or sugar dragées production problems

Frédéric Menguy has acquired a large experience in dragées manufacturing but this experience is not always enough to find the cause of the problem immediately. To guarantee the result, he will use the following 4-phase approach :

    Our solutions

    Attached to management principles by quality, Frédéric Menguy offers solutions which respect your quality approach. To make sure that solutions proposed to solve your manufacturing problems last in time, he uses the following :

    • on continuing improvement approach
    • on active staff participation
    • on food safety and hygiene legislation

    The means

    Factory visit

    Frédéric Menguy visit your factory.

    physico-chemical measures

    Realization of physico-chemical measures either, on site or in one of our partner laboratories :

    • Products : humidity level, water activity aw, texture, composition
    • Process : pans, air process (temperature, relative humidity, air flow)
    • Maturing phases : ageing phase (temp, Hr%, air flow), storage phase
    ingredient and equipment supply

    If necessary, use the ingredient and equipment supply network of FMDE, the company of Frédéric Menguy.

    network of independent consultants

    If the complexity of the problem requires it, he will use his network of independent consultants (see partner networks). In this case he will make sure to respect the confidentiality of your production.

    pan coating advice

    Receive pan coating advice which is in line with the quality approach of your company

    Attached to management principles by quality, Frédéric Menguy offers solutions which respect your quality approach. To make sure that solutions proposed to solve your manufacturing problems last in time, he uses the following :

    • on continuing improvement approach
    • on active staff participation
    • on food safety and hygiene legislation

    If the company has already obtained an ISO certification (especially ISO 22000), IFS or BRC certification, Frédéric Menguy will make sure that his advice complies with the demands of the quality standards.
    If the company is not certified, he will follow the principles of HACCP method to elaborate an action plan to solve problems on the long term.

    Do you have a production problem ?

    Let a pan coating expert help you

    Today recognized as one of the best experts in pan coating, he guides industrial confectioners and artisan chocolatiers in their development in France as well as internationally.