Product innovation

Training, sharing expertise

28 November 2013

Sharing our expertise with customers also includes training. And that is what motivated the introduction of the Fornax training programme, provided by our Profil unit.

 

Jean-Michel Soufflet has long wanted the Group to open a training unit able to pass on our business expertise, both in-house and externally. And now it’s a reality, with the creation of the Profil entity. To serve our customers, AIT Ingredients will have the honour of inaugurating this new adventure, by means of the Fornax programme.

 

A programme with four pillars

Why Fornax? The name was not chosen at random, because Fornax was the Roman goddess of ovens, similarly to Ceres, the Roman goddess of farming, which is also the name of one of the Soufflet Group’s subsidiaries.

This is because we want our miller, manufacturer and retail customers, and also craft bakers as our customers’ customers, to adapt their knowledge of all aspects of breadmaking as it is today.

So Fornax is based around four pillars:

–         Wheat-Flour-Bread: learning about the wheat sector through to milling, managing quality control for wheat and flour, and understanding the benefits of formulation;

–         Taste and nutrition: the ability to validate innovations by establishing a sensorial analysis process, and incorporating health issues in breadmaking products;

–         Technique and expertise: controlling the various stages and processes in French breadmaking, being able to analyse dough, understanding the role of enzymes in breadmaking, and making best use of ingredients to resolve technical and taste issues;

–         Developing the offer: acquiring knowledge and methods in order to best sell your bakery products.

 

In preparation for a year by our staff, with the cooperation of specialists from the Group’s various divisions, Fornax enables the greatest number of participants to share training that until now was personalised, that has been tested, standardised, and will be approved by the year-end. A fine way to get 2014 off to a great start, in view of the positive feedback already received on the project from our customers.

Our approach

Right from the outset, the Soufflet Group developed itself in the wheat and barley industries by broadening the scope of its activities and acquiring more in-depth expertise from collection to transformation. Controlling all aspects of the production chain, in order to serve all its stakeholders, has always been our culture.