Nathalie C. and Nathalie M. who live and work near Wissembourg describe the product their company produces.
Discover the world of unleavened bread with us …
Made only with water and flour, plain or flavoured 100% vegetable, vegan and organic, it is a light and crispy extra-fine cracker. It can be enjoyed at any time of the day: at breakfast, as a snack, at lunch, as an aperitif and at dinner.
Use it for your recipes. An idea for a recipe? Discover the unleavened bread lasagne:
Place slices of unleavened bread on the bottom of a dish and cover with minced meat and béchamel. Then renew in several layers to the top of the dish and sprinkle with grated Gruyère cheese. Put in the oven for 40 minutes at 200 ° C.
Another discovery … We invite you to share a friendly moment with the small aperitif crackers:
– in dip with different sauces (guacamole, hummus, fresh cheese, salmon rillettes, tuna mousse, tapenades, taramasalata) – in canapes (foie gras, salmon, rillettes, tomato/basil bruschetta, cheese, ratatouille …) to prepare at the last minute in order to keep all their crispness.
Annabelle leads the quality department of an Alsatian producer of unleavened bread. In this article, she describes a little, the world of Quality Control.
The production of unleavened bread includes several raw materials: flour,
water, packaging.
At Paul Heumann, we choose to work with local suppliers. They are located
in the Alsace Region of Eastern France or within a radius of 150 km around the
company. They are mills, printers and packaging manufacturers. Suppliers are local
for raw materials and European for industrial equipment.
The advantages of working with local suppliers are:
the quality of their products
their proximity
speed of delivery,
lower carbon footprint,
better responsiveness,
lower transport costs,
local involvement of the
company.
better relationship.
There
are a few drawbacks to buying local products. The price may possibly be higher
for industrial equipment. However, the quality is generally superior.
To choose our different suppliers, we follow a quality procedure. Our
suppliers are regularly audited by the quality and purchasing department.
First of all, we select our suppliers by verifying some information: the
certifications (food safety, organic), the technical data sheets of the desired
materials, the monitoring of the analysis plan.
Then we schedule an audit at the potential supplier. This audit lasts one
day. It usually starts with a site visit. An audit consists in
verifying that the suppliers apply all of our specifications as well as the
regulatory requirements in force.
Following
the audit, an evaluation of the supplier is carried out and a corrective action
plan is sent to the supplier if necessary.
At the end of this audit, we can validate whether this supplier meets all
of our requirements. And then we proceed to its referencing.
At the first delivery, we are particularly vigilant. An in-depth check is
carried out by the logistics service. Several points are to be checked: the
correspondence between the goods delivered and the delivery note (designation,
batch number, best before date, quantity, origin), the good condition of the
goods (undamaged, cleanliness, absence of insects, absence of traces of
rodents) and compliance with the Paul Heumann specifications.
In the event of non-conforming delivery, the goods must be identified and
blocked. A complaint is sent to the supplier. Photos are taken to prove the
non-compliance. The exchange of goods is then organized.
Certain information must appear on the packaging in order to inform the
consumer. For example, the following be indicated: the name of the foodstuff,
the list of ingredients, the allergens, the nutritional analysis, the weight,
the Triman logo, the address of the consumer department, the storage
conditions, the number of batch, the best before date.
Other commercial information may be present on
the packaging. For example, nutrition claims, recipe ideas, product line, website,
barcode, instructions for sorting or recycling waste.
The objective of quality standards is to ensure food security. Each company must be in a process of continuous improvement: regularly questioning itself and identifying areas for improvement. Quality requirements are subject to change from year to year.
Dominic, a software developer in Mannheim, Germany describes his work.
All IT projects need system requirements from the customer. System
requirements describe the functions of a system, in other words, what the
computer programme is supposed to do in a machine or application.
Before I can start with my work, I need all the relevant
system requirements from the customer. So, I do what the customer wants me to
do and not what I want to do or think I should do. My work is defined by the
customer, he pays for this. He does not pay me for things he does not want.
The customer’s system requirements should be given to me in
writing. That can be a Word or Excel document or a ticketing system such as “redmine”,
“polarion” or something similar. It is comparable to a recipe. If I have a
written and approved text, it becomes the defined standard for me to do my work
efficiently.
When I receive the complete system requirements, which have
also been approved by the customer, I can start my work.
The first step is to read the system requirements in order to
get an overview of all the tasks I have to do. The second phase is the
conceptional work. Here, I create a software design with the components I need.
A customer wants that all his system requirements should be implemented in the software.
As an experienced software developer, who has an overview
over the project, I define software requirements. Software requirements are tasks
which the software should fulfil. The defined task the customer wants the
software to perform should be translated into programming code. I write the
code so that the equipment does what the customer wants it to do.
I categorize the software requirements into three categories:
mandatory, optional and nice to have (features). I start working with the mandatory categories.
Next, I include optional categories and if there is enough money in the budget,
I suggest some “nice to have” options.
However, my description here is easy in theory, but
incredibly complicated in reality.
