Rademaker BV

Quality in Bakery Knowledge

Bakery technology know-how is one of the key requirements when a production line is installed and the production process is started up. Problems occur when detailed know-how about sheeting processes, production line operation and dough processing is lacking. This results in problems that affect the overall production costs and product quality. Besides this, bakery knowledge is shrinking, especially in industrial bakeries since more and more operators do not have a background or schooling in bakery. On top of this, the traditional bakery industry is shifting increasingly towards advanced sheeting technology. This obviously makes it necessary for all stakeholders to require more knowledge of this advanced way of dough processing. These are precisely the reasons that resulted in the establishment of the Rademaker Academy. Its goal? To preserve and share bakery knowledge through education and training and enable maximal profitability of a Rademaker production line and, ultimately, the bakery itself.

Rademaker Academy, what is it all about?
A multifunctional team of Rademaker technologists, service engineers and commissioners have developed three different training courses each serving one main training goal; to ensure that the production line runs as efficiently as possible.

A basic training programme on sheeting technology, for example, provides trainees, mainly line operators, supervisors and maintenance staff, with all the basic knowledge needed to operate a Rademaker production line. 80% of the programme focusses on production line information with the remaining 20% on dough technology. The educational goal of this training is to introduce the team to the production line, enabling a smooth start up that leads to an efficient production performance.

An advanced training course is offered to line managers, technicians and process technologists. This training focusses on machine settings and process interactions. Besides the technology basics and working on product refinement, it also includes production line operation, fine-tuning, maintenance and cleaning. Creating highly qualified teams who are able to carry out fundamental troubleshooting on the line, which concentrates on new product and recipe development, is the educational goal of this course. After completing this course, trainees should have the skills to optimise confidently the production process by themselves.

A further enhancement of the course is available either on a consultancy or customised training basis that focuses on the improvement of production line and process efficiency. In this instance Rademaker experts will perform an efficiency improvement programme on the production line. This course focuses on three aspects: structural efficiency improvement, improvement of the production line or employees operational skills, total process and cost of ownership analyses. This training course always starts with Rademaker analysing the current production status and its processes on site. Working closely with the customer, detailed analysis and diagnosis of any problems are carried out whilst assessing costs and ingredient wastage. An appropriate structural, technical or technological solution is subsequently provided. For example, it may be necessary to improve in-line efficiency, the dough and product quality, or the entire production process. The solution for these problems will be established in conjunction with the trainees (The bakery's own team) giving them valuable, hands-on experience. This also ensures improvement of the production process to an optimum level, whilst at the same time boosting their knowledge and confidence.

Rademaker

Training locations
The training courses are given by senior Rademaker technologists, engineers or experienced commissioners. Classroom training and practical education can take place either in the Rademaker Technology Centrein Culemborg, the Netherlands, or on-site at the customer's own production facility. The main benefit for the customer to follow a course in the Rademaker Technology Centre is that there is no downtime to the production while employees are trained. This course can also be given prior to the installation of the production line, so that an efficient and smooth start is ensured.

The preferred location for consultancy activities focusing on efficiency improvement & cost reduction is the customer's production line itself. However, it is also possible to utilise the Rademaker Technology Centre for various tests supporting the specific consultancy actions. Moreover, it is also possible to rent the Rademaker Technology Centre for customised training, product development or sample production. In this way bakeries can avoid disrupting their own production facility. Rademaker's Technology Centre is fully equipped with state-of-the-art production lines, various tools and depositors. Rademaker technologists and test bakers are ready to welcome and help bakeries develop their future plans.


Website: www.rademaker.com

[ Top of Page ]