The Scottish food producer, which makes tablets, fudge, macaroons, meringues and snowballs, says it brought in new processes to increase efficiency and improve health and safety for its staff.
Code-named “Practical Wins for Long-term Gains” Dario Riccomini, MD, Aldomak, said the improvements included reconfiguring the factory layout to facilitate a cutting machine because most of the procedures are artisanal, where many products still hand-made.
The machine has got rid off the need for tasks such as scoring, cutting and breaking confections into cubes.
The new layout also reduces the risk of any incidents from boiling liquids which are poured into trays to set.
“Just two years ago, we were ranked only D by the BRC. It is the professional approach and the commitment of our staff which has made this latest accolade possible,” he said.
According to Alex Connor, production supervisor, Aldomak, all the staff contributed to the mapping of the new layout because it was important to get their feedback.
As a result he said efficiency has increased by 25%.
ConfectioneryNews reported last year, Aldomak planned to expand globally after receiving an A-grade certificate from the BRC.
At the time, the A-Grade accreditation meant the company could tender for contracts across the UK and overseas, as well as supplying supermarkets across the UK including Aldi and Waitrose.
As part of a collaborative export program it is looking to expand into the US, Canada and China.
The AA accreditation places Aldomak in the top ranks of food producers scored by the BRC, which is a brand and consumer protection organisation used by more than 26,000 certificated suppliers in more than 130 countries.
The family company has been in existence since 1932, and Dario Riccomini took over the firm in 2001.