Act as a technical reference across multiple plants to drive standardization, consistency and performance of bakery products through regular on-site engagement.

Key responsabilities

• Analyze and compare formulations across plants to identify variability and improvement opportunities.
• Define and implement standard recipes and process parameters.
• Provide technical support to plants, solving product and process issues (e.g., structure, variability, yield loss)
• Lead technical improvement projects, including define scope and steps / Organizing trials and testing plans / Managing validation and approvals / Ensuring implementation / Execute and support industrial trials, ensuring proper scale-up / Optimize recipes and processes to improve yield, cost, and product consistency.
• Train plant teams in: Dough behavior and fermentation / Ingredient functionality (yeast, enzymes, improvers) / Process control