Cereals and baking are the basis for many staple foods. The authenticity, classification and processing of cereals are impact quality final
product. Understanding the physical properties and functionality of ingredients also helps to ensure optimal product quality. Below is a series
of articles on cereals and baking. To find out more about our cereal and baking services get in touch –
For many years, Campden BRI has maintained a manual of methods for assessment of cereals and cereal products which are widely used in the milling, baking and...
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 23 November 2021.
Looking to reach more consumers with wheat-based products that originate from other countries? A crucial step to this is making sure you’re using the right w...
In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are.
With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products ...
Demand for bread exceeded 50% at one point during the current health crisis, proving it as one of the UK’s favourite staple foods.
Enzymes are naturally occurring materials in plants and animals and are widely used in the manufacture of bakery and other products that make use of modern f...
A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...
Bread is one of Britain’s most wasted foods, around 24 million slices of bread are thrown out by UK households every day.
Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years.
Sprouting has attracted attention recently due to its potential to improve digestibility.
The industry’s use of computer vision systems is growing – especially for detecting food quality issues.
Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...
When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,
Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.
The subject of bread making was one we thought as ideal for applying AI to model the process
Enzymes are natural biological catalysts that speed up and improve the chemical reactions required in the baking process.
There are many challenges to improving the nutritional profile of our diets, including reduction in the fat, salt and sugar content of food products together...
If there is an iconic baking process that has come out of the British tradition, it would be the Chorleywood Bread Process (CBP) developed in 1961 by scienti...
Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.
Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.
The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indul...
By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.
Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.
Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.
There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.
This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
The word ‘quality’ means different things to different people, but on the whole, when it comes to buying baked goods, consumers tend to talk about ...
Campden BRI helps with wastage reduction.
The baking industry faces a number of challenges in providing products that meet the needs of modern consumers.
Improving oven efficiency saving up to £14,000 on running costs.
Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.
An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly
The level and characteristics of protein in wheat have a major bearing on its suitability for use in bread making - small differences can have a significant ...
Understanding the fundamental action of enzymes in feed systems.
Enzymes are being widely used in the cereals industry to improve processing performance and product quality in a range of food products.
This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.
How we assess the breadmaking qualities of new wheat varieties.
Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.
Looking at controlled mixing of the dough, resting, loaf moulding, proving and baking.
Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.
Looking at cell structure and assessing texture, as indicators of bread quality.
Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.
We help in running the prestigious Advanced Milling Diploma.
An annual Bread Baking Workshop, to promote wheat exports.