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.
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. View
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. Listen ...
This blog looks at the addition of enzymes to bakery product formulations to improve quality. Read more ...
Physical properties of food and drink products affect their taste, texture, appearance and stability, and depend on the properties of raw materials and ingredients. Read more...
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. Read more ...
If you would like further information please email us at firstname.lastname@example.org or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.