{"id":50909,"date":"2025-01-29T09:37:05","date_gmt":"2025-01-29T07:37:05","guid":{"rendered":"https:\/\/stage.nordtec.se\/uncategorized\/the-development-journey-continues-for-bread-of-opportunity\/"},"modified":"2025-01-30T09:53:50","modified_gmt":"2025-01-30T07:53:50","slug":"the-development-journey-continues-for-bread-of-opportunity","status":"publish","type":"post","link":"https:\/\/stage.nordtec.se\/en\/customer-stories\/the-development-journey-continues-for-bread-of-opportunity\/","title":{"rendered":"The development journey continues for ‘bread of opportunity’"},"content":{"rendered":"\n
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Published 2025-01-29<\/p>\n\n\n\n

The development journey continues for ‘bread of opportunity’<\/p>\n<\/div><\/div>\n\n\n\n

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\"Liba<\/a><\/figure>\n<\/div>\n\n\n

With money borrowed from his family in Lebanon and help from his wife Rita and brother Salem, Nasif Fadel started a small bread bakery in the Gamlestan district of Gothenburg in 1992. Today, Liba Br\u00f6d has around 100 employees and sells more than 20 products. In environments where Testo loggers carefully monitor the climate, the development of the versatile thin bread continues. <\/strong><\/span><\/p>\n\n\n\n

A lot has happened since Nasif and Salem first spent many nights designing their own baking machines and experimenting to create the perfect flatbread. Today, the company is run by his son Elias Fadel, and in modern production facilities in Gamlestan, several varieties of flatbread are baked, as well as pinsa, hamburger and sausage rolls, pita bread and breadsticks. The range also includes bagels and waffles, which are made in an external bakery. <\/p>\n\n\n\n

Large volumes of thin bread<\/strong> Next door to the production premises is a large and attractive caf\u00e9. Liba Br\u00f6d also runs a caf\u00e9 in the Fr\u00f6lunda Torg shopping center in southwest Gothenburg. In addition to pizzas and pies, the caf\u00e9 offers visitors a wide range of delicious cakes and tempting cookies in the form of crispy, sweet pastries. All this is also baked in Gamlestan. But the main product is still the flatbread – which is produced in ever-increasing volumes. <\/p>\n\n\n\n

– We consume about 150 tons of flour a week, which is used to make two million loaves of bread. Annual production is around 100 million loaves,” says Ingis Ons\u00e9r, Quality and Food Safety Manager at Liba Br\u00f6d. <\/p>\n\n\n\n

Extensive quality work is carried out throughout the production and storage areas. For example, all finished bread passes through a metal detector to detect metal chips that may be present in flour and sugar added during baking. Metal fragments can also occur when rollers in production rub against each other. <\/p>\n\n\n\n

Carefully controlled climates<\/strong>Monitoring temperature levels in production as well as in refrigerators and freezers is an important part of Ingis Ons\u00e9r’s job.<\/p>\n\n\n\n

– I go on the computer every day and check the temperature levels everywhere.<\/p>\n\n\n\n

A total of 14 data loggers from the testo Saveris 2 remote monitoring system<\/a> continuously record and save all measured values. These are loggers of the models testo Saveris 2-T2 (for two external temperature sensors) and testo Saveris 2-H2 (for external temperature and humidity sensor) to ensure that raw materials are stored in the right temperature rooms and to maintain an optimal climate in the bakery. <\/p>\n\n\n\n

Automatic alarm at critical values<\/strong>– It’s nice to know that I don’t have to be on site 24\/7 to keep an eye on the fridges and freezers. The Saveris system does that for me. And if something happens, such as temperatures approaching critical limits, I get an email alert. That’s something I really appreciate,” says Ingis Ons\u00e9r and continues: <\/p>\n\n\n\n

– On one occasion, a freezer in the caf\u00e9 broke down. The system quickly alerted us that the temperature had started to rise and we were able to act immediately. <\/p>\n\n\n\n

Something that Ingis also appreciates with testo Saveris 2 is the ability to easily get graphs over different periods and time intervals. The graphs give a good picture of how different freezers are doing and how the temperatures are affected by when the freezers are defrosted from time to time and also how hot summers have affected the climate in the freezers. <\/p>\n\n\n\n

\"Ingemar<\/figure>\n\n\n\n

Nordtec’s calibration technician Ingemar Bergstedt installs a Testo logger for reference measurement at Liba Br\u00f6d.<\/em><\/p>\n\n\n\n

Calibration of loggers on site<\/strong>All data loggers are calibrated at regular intervals to ensure that Ingis and his colleagues know how “correct” their measurements are compared to values from high-accuracy reference equipment. Liba Br\u00f6d has previously calibrated itself but has recently chosen to let Nordtec’s calibration technicians come to the plant and calibrate all loggers on site. A flexible solution that means that all operations can continue as usual while the measuring equipment is calibrated. <\/p>\n\n\n\n

– “We calibrate our loggers to meet the criteria for our FSSC 22000 certification, but most importantly to keep track of all measurements and guarantee safe products,” says Ingis Ons\u00e9r.<\/p>\n\n\n\n

– We have previously calibrated ourselves once a year, but have now chosen to hire Nordtec to get a more thorough review and control of all loggers.<\/p>\n\n\n\n

Ingis Ons\u00e9r really likes her job. She describes it as fun and challenging. Things are happening all the time, she gets to make quick decisions and be part of an ongoing, incredible development of Liba Br\u00f6d. <\/p>\n\n\n\n

What makes Liba Br\u00f6d so special? <\/strong>– You can use our flatbread for so many things. From pizzas and wraps to bread to complement your lunch or dinner. <\/p>\n\n\n\n

How do you prefer to eat a Liba Bread?<\/strong>– I divide it, add butter, cheese and ham. Then I put everything in the microwave for 10-15 seconds before putting the loaves together. It’s delicious! <\/p>\n\n\n\n