We have on site pilot facilities and wide ranging expertise
Our Baking and Cereal Processing (BCP) Department
Our Baking and Cereal Processing team comprises of specialists in their fields who have significant personal experience of working within the food industry. They advise food companies operating in the bakery and cereal products sectors in areas such as processing consultancy, process development, product development, training, and reformulation. Key aspects of the work includes ingredient and raw material analysis, test baking, reformulation to meet diet and health needs, and understanding the functionality of ingredients, which includes gluten free products.
Specific products covered:
- Bread: bake off, morning goods, retail breads, sandwich breads, flatbreads
- Biscuit: short dough, semi sweet, crackers, wafers
- Cake: high/low ratio, sponge, muffins
- Pastry: English method, rough puff, short crust, hot paste, choux, laminated pastries
- Speciality baked goods and cereal products
Training is delivered at various levels from entry to advanced, and depends on the needs of the client. Scheduled courses are run using the excellent facilities in the training bakery. These courses are attended by delegates from different companies. We also run tailored courses for single clients in which confidential information on products and processes are discussed. Benefits of these are in the operational improvements that are achieved through cost and waste reduction as well as product innovation opportunities. Our team are able to draw on other areas of expertise within Campden BRI to enhance their training, for example utilising the knowledge and experience of our Sensory or Microbiology departments.
Individual biographies of key team members
Gary Tucker – Head of Baking and Cereal Processing Department
Gary is a Chemical Engineer who has worked in various sectors of the food industry. He has a PhD from the University of Birmingham for work related to time-temperature integrators for thermal processing. Other areas of expertise include oven heat transfer, food rheology, bakery technology and processing, and energy reduction in baking.
Andrew Hughes – Senior Bakery Technologist
Andrew trained in Baking Technology and has worked for a number of food ingredient suppliers. He has worked with large and small bakeries to utilise raw materials and additives to improve the taste and texture of bakery products. He has also worked for a number of large biscuit manufacturers in product development and process engineering roles. His main areas of work include product and process development.
Nathan Giles – Senior Bakery Technologist
Nathan attended The National Bakery School in London gaining a degree in Baking Technology Management. He graduated as ‘top student’ and was subsequently awarded the Freedom of Worshipful Company of Bakers. He then studied for masters in Food Control with London South Bank University. In 2015 he was the winner of the Rising Star Award at Baking Industry Award.
Previously Nathan has worked for large bakery manufacturers, small craft bakeries and in-store bakeries. His areas of expertise include sourdough, bread and morning good manufacturing.
Mike Adams – Bakery Science Section Manager
Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005. Since graduating, Mike has worked primarily within R&D and Technical roles for multinational organisations. Most recently he led the development of Own Label NPD for a major high street health and wellness retailer, specialising in spotting new trends in functional foods, sports nutrition and free from foods. His areas of expertise and interest include process scale up, snack foods and clean label NPD.
Sarab Sahi – Ingredient Specialist
Sarab studied Biochemistry and was awarded a PhD from Reading University on the functional properties of sucrose esters in relation to food emulsifiers. His areas of specialisation include rheological measurements of dough and batter systems, properties of foods using instruments such as DSC and RVA, texture analysis and interfacial properties. These techniques have been employed to investigate ingredient functionality of key ingredients such as starches, proteins and fats as well as materials with special properties such as emulsifiers and enzymes in relation to functions in the processing and shelf-life of foods.