Quality
We place food quality and safety at the heart of our business, from the receipt of raw materials to the dispatch of finished products.
We inspect our products throughout the production chain, from the receipt of raw materials to the dispatch of finished products. We monitor manufacturing parameters and check the characteristics of our vegetable oils and fats to ensure their compliance with the specifications requested by our customers.
Our laboratory teams work in three shifts to ensure the continuity of controls and to support our production operations. This organisation allows us to follow analysis results and to react to any deviations observed. Our laboratory has complementary equipment to characterise our products and assess their consistency.
Nuclear magnetic resonance (NMR) is used to determine the solid fat content. Measured at different temperatures, this characteristic helps us assess the behaviour of our fats and their suitability for the desired properties, in particular consistency, plasticity and melting.
Gas chromatography (GC) is used to analyse the fatty acid profile of our oils and fats. It helps to verify their composition and their compliance with the defined specifications.
Our physico-chemical analysis equipment allows us to control the characteristics of our raw materials and products according to the methods and criteria applicable to each reference.
The spectrophotometer complements these analyses with light absorption measurements, according to the methods implemented in the laboratory.
The Lovibond colorimeter is used to measure the colour of our oils and fats and to monitor their consistency during production.
Our organoleptic (sensory) checks complement instrumental analyses. They cover the sensory characteristics relevant to each product, in particular appearance, odour and, where the check provides for it, taste. They help to identify any anomalies and to verify conformity with the expected profile.
Aware of the environmental issues linked to our industrial activity, we pay particular attention to controlling our impact on the environment. Our approach aims to improve the use of our resources, prevent pollution and promote responsible waste management.
We seek to better control the consumption of water, energy and raw materials required for our operations. Identifying sources of waste and improving our practices are areas of work for using these resources more efficiently.
We pay particular attention to the pollution risks associated with our production, storage and handling activities. Our approach favours prevention and control of discharges in order to limit their effects on the environment.
We seek to reduce the waste generated by our activities and to improve its management. Sorting, storage conditions and routing to suitable channels are the main areas of this approach, promoting recovery where the nature of the waste allows it.
We encourage our employees to adopt environmentally conscious practices in their daily activities. Awareness of resource saving, loss prevention and waste management supports the gradual improvement of our industrial practices.
Our certifications
Food safety standard
Social and ethical assessment principles
We attach particular importance to respect for people, occupational safety and the integrity of our professional practices. Our approach to social responsibility is based on the attention we give to our employees and on the quality of the relationships we maintain with our customers, suppliers and partners.
We wish to offer a working environment founded on dignity, fairness and mutual respect. We uphold professional relationships free from discrimination and harassment, in which everyone can carry out their duties with consideration.
We favour relationships founded on honesty, transparency and respect for commitments. These principles guide our dealings with our partners as well as our attention to the confidentiality of information and the prevention of conflicts of interest.
We give an important place to the transfer of know-how and the sharing of experience. Supporting our employees helps to strengthen their skills, their autonomy and their participation in improving our practices.
We refer to the social and ethical assessment principles of SMETA to guide our approach and identify opportunities for improvement. This approach supports our desire to evolve our practices in terms of working conditions, health, safety and professional ethics.
The prevention of occupational risks is an essential part of our responsibility towards our teams. We seek to improve working conditions and to strengthen safety practices through awareness, compliance with instructions and the involvement of everyone.
At BALTIMAR, we place food safety culture at the heart of our daily practices. We encourage the involvement of our employees through awareness, training and transparent communication at every level of our organisation. The sharing of good practices, the reporting of anomalies and exchanges between our teams help to strengthen the control of food risks. This collective approach fosters the development of a culture of responsibility, vigilance and continuous improvement, in line with the principles of the FSSC 22000 standard.
We use the results of controls, audits and customer feedback to improve our practices and strengthen control of our processes. This approach mobilises our teams around a common goal: advancing the quality of our products and the reliability of our operations.
Monitoring our activities and analysing deviations allows us to spot points for improvement. We cross-reference field observations, analysis results and our customers' expectations to define priority actions.
We seek to understand the origin of the difficulties encountered in order to implement suitable actions and prevent them from recurring. This approach guides the evolution of our working methods and our control practices.
Improvement relies on the experience and participation of our employees. We encourage the sharing of observations, concrete proposals and cooperation between teams to build solutions suited to the reality of our activities.
We follow the implementation of actions and verify their effectiveness. The improvements adopted are built into our practices and shared with the teams concerned in order to maintain gains and continue our progress.
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