Frederic Menguy – Presentation
Sugar and chocolate
Thanks to a strong experience acquired in industrial environments, mostly in the sugar and confection sector, Frédéric Menguy has developed a perfect knowledge of the pan coating process.
During 15 years, he was production manager of an internationally renowned middle-sized company specialized in pan coated products.
Today recognized as one of the best experts in pan coating, he guides confectioners of all sizes – industrial or artisans – in their development in France or anywhere in the word.
Multiple skills for a global approach
Either for industrials, artisans, government or non-government institutions, Frédéric Menguy suggests a global approach to carry out projects or solve problems. Thanks to past responsibilities – management, manufacturing, production scheduling, quality, maintenance – as well as the professional network that he has developed, enable him to act efficiently to all requests linked to confectioners especially pan coaters.
A pedagogical method
adapted to confection professionals
As a pan coating expert, he tries his best to share his technical expertise acquired during his experience and his knowledge of fundamental topics like crystallization, thermodynamic of humid air, drying of ingredients or colouring chemistry.
Through a rational understanding of his trade, Frédéric Menguy proposes his expertise to field operators, beginners as well as to more experienced panners.
To accentuate even more the efficiency of his mission, he has developed a three-step program :
- Proposition of an operational mode,
- Review of all the existing parameters and risk analysis for each parameter,
- Reflection on future actions to avoid defects or enable correction of defects which might appear during manufacturing or afterwards.
Over the years, the training manner has been improved and refined with very good results regardless of the type of public.
Promote youth training as well as
quality approaches
As a renowned confection consultant, Frédéric Menguy also shares his professionalism with young learners in professional skills certification validated by National Confederation of Confectioners. He has also been active for twenty years in the promotion of quality, food safety and sustainable development in the Occitanie Region through the Club Quality Ingres of Montauban
The key values of his approach have always been independence and confidentiality.
Do you need an expert in sugar or chocolate panning ?
