The Investigation Report, we have a team meeting and then have that crispy flour flour that are used with our current. At the age of 6 months, there is a unique smell which is somewhat unpleasant smell. That way we get the dough crispy quality assurance at 12 months and worried if the customer gets the smell of crispy batter may understand that quality to deteriorate already. Therefore, we ask the FCI Take action:1. help change the flour that is usually close to, for example, the batter crispy Lot 2 Feb 12-month life 15. 2. top quality, color, frames Karom oil equivalent in the current formula. 3. do not affect the cost or price with minimal results.And after updating the formula successfully we asked a sample of flour 1 kg crispy. along with the cost price for the consideration and testing in Lab. Anyway, I
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