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Research and DevelopmentExperimental Baking The experimental bakeries are laboratory facilities staffed with qualified trained bakers and equipped with the tools needed to produce and analyze a variety of bakery products such as:
Our approach involves the evaluation of ingredients or complete products and processes in a highly controlled baking environment. Once specific objectives are defined, the Experimental Baking staff physically executes the tests and transfers that information to the client in a manner that is accurate, concise and understandable. Communication of information, ideas and technical guidance to individuals involved with the baking industry is our goal. Production equipment available to the experimental baking labs include mixers for production of various dough types and batch sizes:
Fully equipped small-scale production facilities are used for routine testing. Pilot scale shops are available for testing doughs (including automatic dividing, rounding, and molding equipment with sheeting and laminating capabilities) and batters (for batch processing or continuous mixing of batters). Fryers and steam kettles provide areas for testing of fried and filled products including doughnuts and batter and breader coated products. Doughs or finished products can be cryogenically frozen or product can be packaged in modified atmosphere and/or vacuum sealed for testing shelf life characteristics. Programmable temperature sensors are useful in monitoring temperature variation in freezing or baking environments. For more information: |