Cereals, milling and baking
Wheat is one of the world's great staple foods – We are one of the
country's leading authorities on the material itself and the products derived from it.
From the authenticity and classification of the raw material
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.
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.
Baking and cereal training courses
Explore our baking and cereal related courses including; Principles of baking and Chorleywood bread process
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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