We conduct research and development plans as initial research, in cooperation with other research institutes or in cooperation with commercial partners.
Profit from our experience with filing for subsidised research projects for your personal development plans.
Our core competences include:
- Raw Materials, Intermediate and Finished Products
- Raw materials screening
- Raw materials production
- Baking mixtures, compounds, concentrates
- Functional foodstuffs
- Foods with altered nutritional value and content
- Foods for special consumer groups
- Customised solutions (special customer requests)
- Quality assessment of baked goods (accredited sensor technology lab)
Methods and Technology
- Wetting (functionalising, dusting, coating)
- Fermenting (product and procedure development, process optimisation)
- Mixing and kneading (especially continuous procedures, procedure and method development, process optimisation)
- Foaming / mass preparation (procedure and method development, process optimisation)
- Cooling (vacuum cooling and traditional procedures)
- Freezing (traditional and cryogenic freezing methods)
- Baking (development of oven technology and baking procedures, e.g. infrared and microwave, vapour management)
- Process simulation
- Energy management
More links:
Bakery Technology: Intropage
Bakery Technology: Services
Bakery Technology: Training and Further Training
Home 