FCN | Alfredo Pimper

Alfredo is an old biscuit man working for 40 years with i.e. Danone and Mondelez. After starting in production, he focused on the development of new biscuits and finally in the last 15 years of his career worked in procurement of cereals in Europe. Alfredo is an expert in getting the best varieties of wheat in the field in a sustainable way, and then working with millers and producers of milling equipment to obtain the best flours in a most economical way for the mills producing mostly bread flour. He specializes in getting functional specifications of the flour adapted to the products and determine the minimum parameters for the analysis. Knowing that the best flour, is constant flour he is able to help the factories to get the best formed and baked biscuits. Key Services • Development of new products in collaboration with Marketing. • Cost optimization through buying strategy and choice of cereal suppliers • Sustainable and certified cultivation of grains • Sourcing of grain from field to mill • Milling technique for biscuit flours • Choice use and stockage of raw materials • Mixers and mixing • Ovens and baking of biscuit and crackers • Expertise cracker natural and chemical fermentation • Expertise dry biscuits, rotary moulding, laminated, wire-cut, deposited

Alfredo H. Pimper Master’s degree in Biological Chemistry Biscuit consultant from grain to oven. Sustainable production of cereals; milling the more adapted flours; forming and baking the best biscuits tel.: +39 333 2138 723 alfredo.pimper(at)food-consulting-network.com Skype: alfredopimper LinkedIn Xing The Old Biscuit Man Via Alessandrini 15, 42018 San Martino in Rio, Italy map & directions

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