In This Section
Bakery facilities
The pilot bakery is equipped with
- Mixers of different sizes (small scale and large scale)
- Mixer equipped with sensors to measure energy intake
- Proofing chambers
- Ovens (deck and convection)
- Moulder
- Pizza dough press
- Dough sheeter
- Blast freezer
- Biscuit processing equipment
- Extruder for pasta processing
Dough analysis
Our analytical lab for the characterisation of different dough or batter is equipped with:
- Farinograph-TS
- Mixolab
- Extensograph
- 2 Anton Paar rheometer
- Rheofermentometer
- Glutomatic
- GlutoPeak
- Texture profile analyser
Product quality analysis
For the evaluation of the quality of different baked products (bread, puff pastry, cakes, biscuits, burger buns, pasta) several analytical machines are used:
- VolScan
- Texture profile analyser
- Imaging analysis sysytem (Ccell)
- Moisture analyser
- Water activity meter
- Colourimeter
- Microbial shelf life unit
Sensory Evaluation
Access to computerised sensory evaluation facilities. Fully equipped product development kitchen with sensory booths.
Cereal and Beverage Science Research Group
Contact us
School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland