{"id":16155,"date":"2017-01-04T15:15:11","date_gmt":"2017-01-04T14:15:11","guid":{"rendered":"http:\/\/www.fredericmenguy.fr\/?page_id=16155\/"},"modified":"2017-01-18T09:31:49","modified_gmt":"2017-01-18T08:31:49","slug":"case-studies","status":"publish","type":"page","link":"https:\/\/www.fredericmenguy.fr\/en\/case-studies\/","title":{"rendered":"Case studies"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Dioxide Titanium substitution<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” up=”7″ down=”38″][vc_single_image image=”16394″ img_size=”400×350″ alignment=”center” style=”vc_box_border_circle” qode_css_animation=”element_from_top” transition_delay=”0.3″][vc_separator type=”transparent” up=”20″ down=”20″][vc_column_text]\n\n\n\n\t\n\n\t
Project description<\/th>Proposed solutions<\/th>Achieved results<\/th>\n<\/tr>\n<\/thead>\n
Customer type<\/strong>
\nIndustrial confectioner
\n
\nAim of mission<\/strong>
\nDioxide Titanium substitution
\n
\nProducts<\/strong>
\nPanned chewing candy
\n(Hard panning)
\n
\nConstraints<\/strong>
\nClient would like to eliminate titanium dioxide from his labels without using new ingredients.<\/td>		Trade lever<\/strong>
\nDevelop two ranges of colours:
\n
\n1\/ Dark colours range
\n2\/ \u201crustic style\u201d natural colour range
\n
\nTechnical lever<\/strong>
\nImprove performance of the air treatment installation in terms of air flow and absolute humidity.
\n
\nOperational lever<\/strong>
\n1\/ Realize precoating of the centres in order to have smooth centres without holes before the panning.
\n2\/ Increase the brix of syrup during engrossing in order to obtain big crystals which are more opaque.
\n3\/ Increase proportion of Gum Arabic in syrup (already mentioned in the ingredient list)
\n
\nManagerial lever<\/strong>
\n1\/ Train the operators to the precoating techniques and improve competences in hard panning
\n2\/ Change work habits, in order to have the same objectives as marketing.<\/td>		Sales analysis<\/strong>
\n1\/ Very good results on dark colours
\nDefect rate has not increased
\n2\/ Limited result on pastel colours. Not only, the colours are not very bright but colours are not uniform, this is due to a lack of whiteness in underlayers.
\n
\nTechnical analysis<\/strong>
\nInvestment on the air treatment installation enables a substantial productivity increase.
\n
\nManagerial analysis<\/strong>
\nVery good involvement of staff who appreciate the new air treatment installation.
\nImprovement of competence level and understanding of the staff and the manager.
\nThe staff has proposed to do the engrossing of the pastel colour in two steps in order to increase the whiteness of the layer (this proposition is not retained yet because of storage problems).<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#f6f6f6″ padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Decrease waste rate<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” up=”7″ down=”38″][vc_single_image image=”16385″ img_size=”400×350″ alignment=”center” style=”vc_box_border_circle” qode_css_animation=”element_from_top” transition_delay=”0.3″][vc_separator type=”transparent” up=”20″ down=”20″][vc_column_text]\n\n\n\n\t\n\n\t
Project description<\/th>Proposed solutions<\/th>Achieved results<\/th>\n<\/tr>\n<\/thead>\n
Customer type<\/strong>
\nIndustrial confectioner
\n
\nAim of mission<\/strong>
\nDecrease waste rate
\n
\nProducts<\/strong>
\nChocolate panned
\n
\nConstraints<\/strong>
\nNo possibility of investment<\/td>		Managerial Lever<\/strong>
\n1\/ Train the operators to chocolate panning and chocolate polishing :
\n- Using a \u201crisk table\u201d to fill-in as support each parameter will be explained and understood during the two operations.
\n- Using a \u201ccorrecting table\u201d to fill-in to develop the right reflexes.
\n- Sharing professional panners experience to find a common operating mode
\n2\/ Agree on a sustainable operational mode implemented by all operators.
\n
\nOperational lever<\/strong>
\nAdd ageing time after chocolate panning and before varnishing to obtain a better crystallized chocolate and so harder shell.<\/td>		Sales analysis<\/strong>
\nLower waste rate after one year.
\n
\nOperational Analysis<\/strong>
\nAlthough more handling is imposed by this action, the operators agree to unload the pans between panning and glazing as quality improvement has been revealed.
\n
\nManagerial analysis<\/strong>
\nDifficult communication amongst the operators \u00ab juniors and seniors \u00bb.
\nThe trainer managed to establish trust within the team thanks to his thorough field and pedagogical experience.
\nThe operating modes were tested hands on.
\nThe seniors were glorified during the training and the juniors were able to defend their ideas.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Increase quality of glazing and improve productivity<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” up=”7″ down=”38″][vc_single_image image=”16399″ img_size=”400×350″ alignment=”center” style=”vc_box_border_circle” qode_css_animation=”element_from_top” transition_delay=”0.3″][vc_separator type=”transparent” up=”20″ down=”20″][vc_column_text]\n\n\n\n\t\n\n\t
Project description<\/th>Proposed solutions<\/th>Achieved results<\/th>\n<\/tr>\n<\/thead>\n
Customer type<\/strong>
\nArtisan chocolatier 50 employees
\n
\nAim of mission<\/strong>
\nIncrease quality of glazing and improve productivity
\n
\nProducts<\/strong>
\nDried fruits and almonds brittle chocolate panned
\n
\nConstraints<\/strong>
\nSpending limit to K\u20ac50<\/td>		Technical lever<\/strong>
\nDefine needs of pans and air treatment
\nDefine layout plan of machines
\nProject management
\n
\nOperational lever<\/strong>
\n1\/ Simplify the actual operational mode of the chocolate panning using performance of the air treatment installation
\n2\/ Define rigorous procedure for chocolate glazing
\n
\nManagerial Lever<\/strong>
\n1\/ Explain to the operators the rule of each parameter of the glazing operation.
\n2\/ Encourage operators to take measures in order to better anticipate climatic variations.<\/td>		Sales analysis<\/strong>
\nTime required \/ batch has decreased from 3 hours to 1h15 (time for loading, pan coating, smoothening and unloading)
\nThe waste rate has decreased (invalid batches)
\nQuality product is more uniform.
\n
\nTechnical analysis<\/strong>
\n. Pan purchase of second-hand copper pans already equipped with frequency converter.
\n. Installation of air treatment realized by a subcontractor according to our specifications
\n. Installation of a new ageing room according to our specifications
\n. Purchase of efficient measuring tools.
\n
\nManagerial analysis<\/strong>
\n. Better understanding of the reasons for defects on polished chocolate sweets.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#f6f6f6″ padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Start chocolate panning activity<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” up=”7″ down=”38″][vc_single_image image=”16393″ img_size=”400×350″ alignment=”center” style=”vc_box_border_circle” qode_css_animation=”element_from_top” transition_delay=”0.3″][vc_separator type=”transparent” up=”20″ down=”20″][vc_column_text]\n\n\n\n\t\n\n\t
Project description<\/th>Proposed solutions<\/th>Achieved results<\/th>\n<\/tr>\n<\/thead>\n
Customer type<\/strong>
\nArtisan chocolatier 2 employees
\n
\nAim of mission<\/strong>
\nStart chocolate panning activity
\n
\nProducts<\/strong>
\nChocolate panned dried fruits
\n
\nConstraints<\/strong>
\nLimited budget<\/td>		Trade lever<\/strong>
\nDefine a simple range: hazelnuts and almonds coated with dark chocolate and milk chocolate. Finishing : glazed with a strong shiny
\n
\nTechnical lever<\/strong>
\nAcquire equipment : pan + air treatment mobile installation
\n
\nManagerial Lever<\/strong>
\nDo the training \u201cThe manufacturing of chocolate panned candies\u201d in Montauban after Easter\u2019s season (1.656 \u20ac\/3 days - French language)<\/td>		Sales analysis<\/strong>
\nPurchase 60 kg second-hand pan: \u20ac 4900
\nPurchase Air treatment mobile installation: \u20ac 6000
\nPurchase 64 perforated plastic containers: \u20ac 820
\nSale price of candies : \u20ac 35\/kg
\n
\nManagerial analysis<\/strong>
\nThe artisan quickly acquired the necessary skills for simple panning. He\u2019s improving by producing every day and has increased his range to white chocolate coloured eggs.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column]
\n

Do you need an expert in sugar or chocolate panning?<\/span><\/h3>\n<\/div><\/div>
Contact Fr\u00e9d\u00e9ric Menguy<\/a><\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_single_image image=”15426″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”15″ padding_bottom=”0″ css=”.vc_custom_1481193903771{background-color: #e5a430 !important;}”][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text] Dioxide Titanium substitution [\/vc_column_text][vc_separator type=”small” position=”center” up=”7″ down=”38″][vc_single_image image=”16394″ img_size=”400×350″ alignment=”center” style=”vc_box_border_circle” qode_css_animation=”element_from_top” transition_delay=”0.3″][vc_separator type=”transparent” up=”20″ down=”20″][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#f6f6f6″ padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text] Decrease waste rate [\/vc_column_text][vc_separator type=”small” position=”center” up=”7″…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-16155","page","type-page","status-publish","hentry"],"yoast_head":"\nCase studies \u2013 Fr\u00e9d\u00e9ric Menguy, pan coating expert<\/title>\n<meta name=\"description\" content=\"Fr\u00e9d\u00e9ric Menguy propose you to share his expertise in sugar and chocolate pan coating process with case studies \u2013 Montauban - 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