Quality in baking and cereals technology
Companies often want to determine the effect of a new ingredient when it is combined into the full recipe, with processing and interaction with other ingredients.
From the authenticity and classification of the raw material and the milling and grain processing of the flour, through the whole range of wheat and flour research services to the testing of the physical properties of the ingredients and the development of the final products, we can offer help with ingredient suitability, product formulation and processing conditions, to ensure that your products meet the highest possible standards.
Wheat is one of the world’s great staple foods and, as the back page article illustrates, we are one of the leading authorities on wheat and its products. Do get in touch if you’d like us to help.