Process development and documentation
Process flow diagrams, operation descriptions, critical parameters and control points, written so that production is repeatable on any shift.
Food technology and production process consulting for manufacturers, start-ups and R&D projects. We work in real production conditions, where the goal is repeatable quality, efficiency and market readiness.
Discuss a project
One partner for the whole technological path: from recipe and process to equipment specifications and the first batches.
Process flow diagrams, operation descriptions, critical parameters and control points, written so that production is repeatable on any shift.
Trial programme, batch sizes, sampling, laboratory verification and evaluation of results. We run the process, the manufacturer produces.
Search for contract manufacturers and subcontractors in the Baltics and Europe, request preparation, offer comparison, negotiation of technical terms.
Balancing composition, texture, shelf life and cost. Parameters are fixed only once they hold on production equipment, not in the lab.
Material and staff flows, zoning, hygienic design, quality control logic. Less waste, shorter cycles, clearer responsibility.
Independent equipment selection by product and capacity, technical briefs and specifications for tenders, technical evaluation of offers.
A typical path to market for a new product. Each stage ends with a document or a batch you can take to a manufacturer, an investor or a buyer.
Outcome: technical brief and trial plan
Outcome: approved process documentation
Outcome: product on the market, TRL 9
Since its founding the company has worked only in food technology. For a decade we supplied and installed production and catering equipment, so we judge every technological decision through the lens of real manufacturers, their machines and their limits.
Some of the manufacturers whose equipment we have worked with:
The process logic is the same; the equipment, hygiene zones and shelf-life risks differ. We have run projects in each of these categories.
Most of our work is done under non-disclosure agreements, so clients are not named. The scope and figures are real.
Composition analysis, property and shelf-life trials, packaging selection, R&D documentation for an EU co-funded project.
Pilot batch of 3,000 units, serial production planned from 30,000 units
Enquiries to more than 20 plants, comparison of MOQ and recipe terms, a one-week route of factory visits, negotiation of technical conditions.
Shortlist and contract negotiations
Process design for three product groups in one facility: flows, zoning, hygienic design, equipment layout in AutoCAD, HACCP to FSSC 22000 v6, process cards for 54 products, procurement justification.
Technological part of the construction and certification project
Concept for a vertically integrated plant: HPP, rapid freezing, robotised packing, closed-loop waste handling, ZERO3 principle (zero waste, emissions and fossil energy), training centre.
Design capacity of 3.75 million meals per month, 457 jobs
Technological concept and equipment specification for a new plant producing short shelf-life products: process chain, cold chain, quality control logic.
Concept for an investment decision, in progress
Application of vacuum frying: raw material selection, process parameters, coordination of pilot batches with a university laboratory.
In progress
A confectionery product with sourness throughout the mass: recipe development, texture and stability trials, technology description for a licence agreement.
In progress
Selection of functional ingredients, stability and taste trials, production technology for contract filling.
In progress
A product with live lactic acid bacteria: fermentation and freeze-drying parameters, preservation of bacterial viability, storage conditions.
Starting
Process audit, waste source analysis, LEAN-based reorganisation, monitoring indicators and staff training. The same method is applied on food production floors.
Proposal for innovation programme funding
In development
Modelling of recipes and process parameters, analysis of quality control data, generation of process documentation from production records. First solutions are being tested with existing clients.
Coming
A platform that lets certified production units and restaurant kitchens rent their unused night hours to small producers and for new product trials. Lower entry cost for the producer, extra income for the facility owner.
We reply within two working days. The first conversation and a preliminary assessment of technological risks are free of charge.
RB Premiere Capital Holding SIA