Job Description
This role is responsible for the development, formulation, and optimization of bread premixes for commercial bakery applications. This role requires a strong understanding of bakery science, ingredient functionality, and production processes. The Formulator will work closely with R&D, production, and quality control teams to ensure the development of high-quality, consistent, and cost-effective premixes.
Duties and Responsibilities
Key Responsibilities:
• Develop and optimize bread premix formulations based on customer requirements, market trends, and internal specifications.
• Select and evaluate raw materials for functionality, quality, and cost-effectiveness.
• Analyse and interpret experimental data to optimize premix performance.
• Maintain an in-depth understanding of ingredient functionality, including flour, leavening agents, emulsifiers, enzymes, and other additives.
• Investigate ingredient interactions and their impact on bread quality and shelf life.
• Provide technical support to production teams during premix manufacturing and bread production.
• Establish and maintain quality control standards for premix ingredients and finished products.
• Conduct sensory evaluations and analytical testing of premixes and finished bread products.
• Adapt premixes to customer specific equipment and needs.
• Prepare technical reports and presentations on premix development and performance.
• Ensure compliance with food safety regulations and quality management systems.
• Stay up-to-date on new ingredient technologies and advancements in bakery science.
Key Result Areas (KRAs):
• Premix Formulation and Development: Number of new premix formulations developed and successfully launched.
• Product Quality and Consistency: Percentage of premixes meeting established quality standards (texture, performance, stability).
• Production Support and Optimization: Number of production-related issues resolved within a specified timeframe
Qualifications and Experience
• Diploma or Bachelor’s degree in food science, Bakery Science, or a related field
• Strong understanding of bakery science, ingredient functionality, and production processes.
• An OHS or food safety qualification is an added advantage.
• At least 5 years working experience in a reputable organisation in the bakery industry.
• Knowledge of food safety regulations
How to Apply
Interested candidates to send CVS to ratidzon@mauriberg.co.zw and CC admin@mauriberg.co.zw not later than 25/03/2025
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