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How long have you worked at Warburtons?
 For
fourteen years. I started off in the chemistry laboratory analysing and monitoring
raw materials such as yeast and improvers. I have been in my current role as a
Lab Technician for seven years. My role involves monitoring the quality of what
we make in order to achieve consistency throughout all of our bakeries. This enables
us to ensure that we achieve the highest possible quality and freshness standards.
The analysis we do takes into account how raw materials, processes and packaging
impact on quality and freshness. This information is then shared with our bakeries
in order to continually improve.
What do you enjoy most about your
job? Working with all of our bakeries to help them achieve the
highest possible quality and freshness standards. It is rewarding to help our
bakeries resolve any issues they may have and offering them our support. We have
strong relationships with Technical Managers at our bakeries and communicate frequently
with them in order to share learnings and identify how we can continually improve.
It is also a case of being available and flexible for the bakery teams as necessary
in order to guide direction. The people here are also great too! Why
is quality and freshness important to Warburtons? Quality and freshness
underpins everything Warburtons does. It is the top priority for us as it’s what
our consumers expect from us. It is what we base our unique selling point on and
helps us to produce great tasting products. How do you ensure quality
and freshness in your job? Every four weeks we conduct periodic tests
as part of our monitoring process. We analyse every product bakeries make and
share the results with our Technical Managers. If there appears to be a problem
we look into this further. We have a very open process, which enables us to share
learnings throughout the group. In order to conform to our quality standards,
each bakery also scores their own bread each week and shares this information
with their team. We also have an AIB (American Institute of Bakers) certificate
involving a three-day hygiene audit at our bakeries. We use special equipment
such as an image analysis, which measures crumb texture parameters and a texture
analyser which measures crumb softness. We also do trials depending on the demands
of different departments. Precision is key. The analysis we do must be accurate
as our bakeries trust what we share with them. How do you learn
all about quality and freshness and keep up to date with new developments? By
looking at lots and lots of different types of bread! We know what is good and
what is bad. We also have good relationships with suppliers and learn from them.
We also attend seminars to learn what is happening in the industry. | 
