Cereals, milling and baking

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 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.

You may also be interested in

  • Assessing varieties video How we assess the breadmaking qualities of new wheat varieties - showing grain preparation, milling, flour and dough testing, dough mixing, baking and bread quality testing.
  • Processing trials and analytical tests How processing trials and analytical tests can help ensure that cereal raw material is fit for purpose and will produce a product of appropriate quality.
  • How to measure enzyme performance? This blog looks at the addition of enzymes to bakery product formulations to improve quality.
  • Particle shape and size analysis Physical properties of food and drink products affect their taste, texture, appearance and stability, and depend on the properties of raw materials and ingredients.
  • Ingredient functionality to improve product quality Optimal quality in bakery products requires a careful balance of ingredients. All have a part to play in providing the appropriate texture and shelf life.
For further information or prices please contact us:

Baking and cereal training courses

Explore our baking and cereal related courses including; Principles of baking and Chorleywood bread process

View courses

Are you getting the most from your Membership?

Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice

Find out more

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

Contact an expert