Consulting for the production of gluten-free products is a specialized professional service designed for food companies, bakeries, pastry shops, restaurants, or startups seeking to develop or optimize products intended for individuals with celiac disease or gluten intolerance.
无麸质产品生产咨询是一项专业化服务，面向食品企业、烘焙坊、糕点店、餐厅及初创公司，旨在协助其开发或优化针对乳糜泻患者或对麸质不耐受人群的产品。
Recipe Development and Optimization 配方开发与优化
- Creation of customized recipes: The consultant helps develop tailored recipes that meet the client’s specific needs, such as desserts for gluten-intolerant individuals or for vegans.
- Ingredient substitution: Assistance is provided in selecting gluten-free flours (such as rice flour, corn flour, tapioca flour, millet flour, or legume flours) and in optimizing other ingredients to achieve soft, fluffy, and well-structured final products.
- Taste and texture testing: The consultant conducts tests to ensure that the final product has a consistency similar to traditional desserts and a satisfying taste.
- 定制配方的创作： 顾问帮助开发量身定制的配方，以满足客户的特定需求，例如为不耐受麸质者或素食者制作甜点。
- 原料替代： 提供在选择无麸质面粉（如大米粉、玉米粉、木薯粉、小米粉或豆类面粉）方面的协助，并优化其他原料，以获得柔软、松软且结构良好的最终产品
- 口感与质地测试： 顾问进行测试，以确保最终产品的质地与传统甜点相似，并具备令人满意的口感。
Staff Training 员工培训
- Gluten-free process training: Pastry chefs and laboratory staff are trained on how to safely handle and process gluten-free ingredients, in order to avoid cross-contamination with gluten.
- Baking and decorating techniques: Training on specific techniques for preparing, baking, and decorating gluten-free desserts, taking into account the different characteristics of gluten-free flours compared to traditional ones.
- 无麸质工艺培训： 对糕点师和实验室员工进行培训，教授如何安全地处理和使用无麸质原料，以避免与麸质的交叉污染。
- 烘焙与装饰技术： 教授针对无麸质甜点的特殊制作、烘焙和装饰技巧，并考虑无麸质面粉与传统面粉的不同特性。
Food Safety Consulting 食品安全咨询
- Cross-contamination management: Training and implementation of procedures to prevent gluten from coming into contact with gluten-free products, ensuring food safety.
- Regulations and certifications: Support in obtaining certifications such as the gluten-free label (for example, AIC certification in Italy) and in complying with local health regulations regarding gluten-free products.
- 交叉污染管理： 培训并实施相关流程，防止麸质接触无麸质产品，从而确保食品安全。
- 法规与认证： 协助获得无麸质认证（例如意大利的 AIC 认证），并确保符合当地针对无麸质产品的卫生法规。
Support in Ingredient Selection 原料选择支持
- Supplier selection: Consulting in choosing certified gluten-free ingredient suppliers who can guarantee the absence of contamination and the quality of raw materials.
- Cost analysis: Assistance in evaluating the economic sustainability of using specialized flours and ingredients, without compromising the quality of the final product.
- 供应商选择： 提供咨询，协助选择经过认证的无麸质原料供应商，确保无污染并保证原料质量。
- 成本分析： 协助评估使用专用面粉和原料的经济可持续性，同时不影响最终产品的质量。