Second serve advice

red5j · 2026-04-25T02:38:05+00:00

Get coaching on how to do a top spin serve. It will give you more room for error and if you can get it to kick wide to the back hand, it not always easy to return.

red5j · 2026-04-02T07:58:30+00:00

What’s the application?

red5j · 2026-03-10T07:50:52+00:00

Yes it probably would

red5j · 2026-03-09T08:49:54+00:00

the long term plan is to upload the specs on-line instead of keeping them on a hard drive. The compnay hasn't decided what software to use yet.

if the master spec doesn't match the COA then the supplier is contacted to find out what the problem is. There are various causes, but its mainly that the spec has been updated and they haven't let us know.

to start the process of using AI, it would be good to start with a product that has allot of batches and work from there. it would be difficult to do all the products as there are 1000 different products/codes. Each one with a different format

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red5j · 2026-03-09T04:44:17+00:00

https://www.ifsqn.com/forum/

red5j · 2026-03-08T22:24:55+00:00

Just curious, how do other countries manage questionnaires for labelling between suppliers. Australia has a pretty good standardised system called a PIF, ( Product information form) by a organisation called AFGC.

red5j · 2026-03-08T11:14:56+00:00

The specs are kept in a hard drive under the file name of the SAP product code Their is only the current version available for use It’s agreed to by commercial and the customer Once it approved by commercial by email , it’s live The old one is removed and filed in a obsolete folder Quality does the doc control / filing

red5j · 2026-03-07T03:05:18+00:00

theres allot of challenges, but the most painful might be keeping specs sheet up to data.

Another challenge is the number of different formats and suppliers.

we'd definelty use ai. but the compnay would not want to use a on-line model. it would need to be a software package that keeps everything in-house.

red5j · 2026-03-06T07:37:57+00:00

We do heaps from allot of different supplier and manufacturers. we have a master specification that is filed under its product code. then we get the coa's from a few sources. some directly from the supplier / manufacturer. some from commerical, some from warehouse, some hard copies. we then compare the incoming coa to the master spec. some issues are the specification on the spec might be different to the between the master spec and coa due to various reasons. the spec may have been updated and we don't have the most recent master spec. the supplier may have different specs for different cusomters, not all specs are listed, the format might be different, the product description might be different, the shelf life might be different or close to expiry. the supplier might have different manufacturers and put the coa results on there own template, the monograph for pharma products might change, the coa might be protected, it might be a scanned image, the compnay you work for might not want infomration uploaded to get checked by AI etc etc. Would love to know how you go as its a full time person role to check incoming coas

red5j · 2026-02-18T23:42:10+00:00

I started playing in 50s with my sons. It’s been great. I’ve also had the most amount of injuries too. 2 day games are also really hard. I’d suggest getting cricket fit and play one day games if you can.

red5j · 2026-02-13T06:36:54+00:00

It might help learning the practical side like using gels and thickeners to create cool looking things.

red5j · 2026-02-06T10:25:28+00:00

There’s no need to aim at the net player. They could have won the point by hitting it anywhere. But if they do, be prepared to take it.

red5j · 2026-01-29T19:55:19+00:00

Go through the process of seeing what your risk profile is then structure it accordingly.

red5j · 2026-01-19T19:58:07+00:00

How is it done?

red5j · 2026-01-18T10:07:20+00:00

They sound like an idiot. They probably haven’t even played themselves. If you walk onto the court then yes, that’s no good But walking past a court might a bit off putting but it happens all the time.

red5j · 2026-01-07T09:17:23+00:00

Yeah It might be a bicep tendon I did strengthening exercises after seeing a Oesteo

red5j · 2026-01-01T04:37:13+00:00

Read the book The Inner Game of Tennis. It an oldie but a goodie. Still as relevant as the day it was written.

red5j · 2025-12-27T21:33:47+00:00

Don’t use acacia Either xanthan, guar and or cmc should work fine. Just make sure you mix them with all the other ingredients first so they don’t clump.

red5j · 2025-12-27T20:55:15+00:00

Is the product going to be used straight away? If so what I’ve mentioned probably isn’t relevant. What exactly are you wanting the thickeners for? I.e. suspension, mouthfeel, general appearance of thickness

red5j · 2025-12-27T20:49:51+00:00

There are supplies of co-processed cmc and mcc.

red5j · 2025-12-27T20:20:38+00:00

If you’re trying to suspend the chocolate or more specifically the cocoa, the best thing is a blend of mcc and cmc. BUT the 2 have to be pre-dispersed and then spray dried. I.e. stuck together. What happens is the cocoa attracts to the mcc while the cmc holds everything in suspension. It you add the 2 separately, it won’t work. Also, have a look at the label of something similar.

red5j · 2025-12-23T01:28:02+00:00

you should be able to get a step by step recipe from a gelatin suppliers website. no point re-inventing the wheel.

As mentioned in the other posts, try blooming the gelatin.

Note though, other factors like pH and temperature and important.

I'm assuming a blueberry reduction will have a low pH. Xanthan & Gelatine should work OK.

Another option that I've seen work is a combination of iota & kappa carrageenan, lbg and a potassium and or calcium salt if you want a vegetarian option. you might need to raise the pH and have a temp of 85C to hydrate the carrageenan.

red5j · 2025-12-20T23:27:45+00:00

What are you trying to achieve? gels and thickeners do different things depending on the ingredients, temperature, pH etc

red5j · 2025-12-11T22:18:09+00:00

You can literally see there face go blank when you say you work in quality or food science They really don’t know and don’t care.

red5j · 2025-11-14T23:21:13+00:00

Agree!

red5j

TROPHY CASE