Bakery ingredient functionality
We have a range of analytical techniques for assessing the impact of bakery ingredients on the finished product. This
allows companies to determine the effect of a new ingredient when it is combined into the full recipe, and subjected to processing and
interaction with other ingredients.
For example the replacement of the functionality of chemically produced ascorbic acid with natural plant extracts containing
high levels of ascorbic acid in breadmaking has been investigated.
Confidential services support all parts of the product development chain.
Match variety to end-use suitability and provide routine variety checks.
Grain processing facilities suitable for wheat and other cereals.
Wheat and flour analysis and testing.
Method development, validation and evaluation and independent evaluation.
Interpretation, analysis development and evaluation services.
Functionality of wheat, mixing and dough development and baking expertise.
Applied research, product development and consultancy.
Bakery training courses
Explore our bakery related courses including; Enzymes for bakery products and On and off site tailored training courses
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Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207