Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
Finished product specifications are divided in to two aspects.
1. Product specification
2. Packaging specification.
Product specification: Need to mention the SKU on the top of the product specification sheet.
1. Product size,(dimension, (square, rectangle, round which ever in MM), Thickness, and weight.
In weight you can mention Theoretical weight and declared weight. Theoretical weight is the weight we are running production. It may be 2 to 2.5gms more than declared weight. This is to safe guard consumer interest that we are giving exactly declared weight or slightly more other wise we face legal action from govt/ consumer court/meteorological dept).
2. Moisture of the product as per your company standard and compared with actual you are getting.
3. Acidity of the extracted fat of the biscuit. This is very important as this decides the shelf life of the product as you mentioned in your packing laminate. The standard you should arrive by shelf life study or accelerated study through which you have to arrive at standard and mentioned the actual reading after testing.
4. In case of special addition variants like nuts, oil or seasoning to be mentioned the percentage of these additional ingredients in the finished product and may be tested against standard and produced product.
1. SKU-- LAMINATE STRUCTURE
2. LAMINATE SPECIFICATION AND DIMENTION LIKE CUT OFF LENGTH AND WIDTH
3. PACKGING CODE RULES: LIKE WHEN PACKED, WEIGHT OF THE SKU, CODE OF THE BATCH, OTHER RULES APPLICABLE IN EACH COUNTRY.
4. LABEL REQUIREMENTS: LIKE INGREDIENT LIST, NUTRIONAL INFORMATION PER 100GMS OR PER DAILY VALUE, PANEL DEISGN AS PER YOUR COMPANY DECISION, OTHER GOVT REQULATION TO BE INCORPORATED IN LABEL.
5. SECONDARY PACKAGING: CARDBOARD BOX SPECIFICATION-SIZE, DIMENTION, CARD BOARD PAPER TOBE USED, AND IS IT 3PLY OR 5PLY BOX.
6. CARD BOARD BOX BURSTING STRENTH, COMPRESSION STRENGTH, STANDARD MOISTURE OF THE BOARD CBB(IF MOISTURE OF CBB IS HIGH THEN YOU GET FOLDED BOXES), SCORING STYLES, ETC.,
7. BASED ON ABOVE STANDARD IN CBB TO MENTION THE STACK HEIGHT OF EACH VARIANT.(SKU) THIS IS TO GUIDE THE FINISHED GOODS FORWARDING PERSON TO KEEP THE BOX ONE ON THE ABOVE TO CERTAIN HEIGHT ONLY DEPENDING ON THE COMPRESSION STRENGTH AND BOX SPECIFICATION.
8. IF ANY LINER TO BE PUT IN BETWEN THE LAYERS TO BE CONSIDERED AND TO BE WRITEN ON FINISHED PACKAGING SHEET.
9. IF SECONDARY PACKAGING IS A SALE UNIT CONSISITS OF SAY AROUND 20 OR 25 PACKETS AND TERTIORY PACKAGING IS CBB THEN TO BE DEFINED AS PER THE DECISION.
10. GUMMED BOPP TAPE: LENGHT OF THE BOPP TAPE TO BE USED DEPENDS ON SKU CBB DIMENTION, GUMM PERCENTAGE IN BOPP, BOOP WIDTH SPECFICATION AS WELL BOPP MICRON OR GSM SPECFICATION.
11. LAY OUT SCHEMATIC DIAGRAM. HOW TO FILL THE CARD BOARD BOX(CBB) IN WHICH LAY OUT WITH PACKAGED PRODUCT.
12. ART WORK OF LAMINATE, CBB, OR INTERMEDIATE PACKING TO BE APPROVED BY COMPETANT AUTHORITY IN THE COMPANY.
I cannot attach any specimen sheet but these are all the details to be furnished in writing the finished goods specification of each sku and each variety.
I hope that the above information will help you in format the finished goods specification sheet and useful to refer at any point of time of dispute or problem.
As a packaging expert, I am not going to tell you how to write a specification of a biscuit or bakery product. I do want to call your attention to the packaging aspect.
I advise to pay close attention to aspects like targeted shelf life. This will define the requirements to the film on WVTR (Water Vapor Transport Rate) and the permeability for flavours.
Depending on the area where the product will be sold, you must take in account environmental humidity and temperature. The packs style is important too, as the seal integrity varies with the pack style. I suppose that tests have been done on these aspects.
Beware that the cost of packaging material is a considerable chunk of the total production cost, so over-packaging must be avoided.
Picking the right type of carton for the boxes is important. Again, this depends on many aspects, but important is to know how the distribution channel will function. What are the mechanical stresses the pack and products will suffer?
The specification of the product describes the quality of the product at the end of the production line. The quality of the product once it is in the hands and mouth of the customer will be the success factor 1. And that is largely defined by the packaging.
Succes with your endeavour.
Jacob van Kogelenberg
Most specification of biscuits and bakery products are based around the physical parameters of the product such as shape, size, colour etc. For biscuits some of these parameters are critical as biscuits are often wrapped in packaging material that fits tightly around the pack with only small tolerances of size variation as over or under sized biscuits can result in either the pack weight not being achieved or excessive give away. In addition, the product shelf life and texture are governed by the degree of bake. The values in the specification are measured during product development trials and also used to both size the wrapping material and form part of the manufacturing specification
The parameters normally specified are:
· Dough piece weight
· Baked biscuit weight
· Baking Time
· Moisture content - varies dependant on product, tolerance usually + - 0.5% with most biscuits and crackers having moisture contents less than 3%.
· Baked colour - top and bottom colour specified separately and can be either a colorimeter value or photograph
· Biscuit diameter - length and width measured with oval biscuits often being rejected. This value is critical for roll wraps as oversized biscuits won’t fit in the wrap and undersized result in loose packs.
· Biscuit thickness - measured in terms of stack height with a fixed number of biscuits standing on edge, measured in millimetres per packet weight. This value is critical for roll wraps, if the thickness is too great the pack weight can’t be achieved.
· Toppings such as oil or oil and flavour powder if applied after baking the weights of each component needs to be specified
· Creamed and chocolate coated biscuits normally specified in terms of the plain biscuit parameters and the product after processing so that the amount of coating/filling can be controlled.
· Cooling time of plain biscuits
· Cooling time and temperature of filled or coated biscuits.