Deck ovens, convection oven, proofers, dough sheeter, blast freezer, moulder, mixers (large and small scale), incubation units, biscuit processing equipment and extruder for pasta processing.
Dough and bread analysis
Rapid Visco Analyser, Texture Profile Analyser, Volscan, Anton Paar Rheometers, Rheofermentometer, C-Cell, Glutomatic, Glutopeak, Farinograph, Extensographb Moisture Analyser and aw-meter, equipments to carry out standard compositional and microbial analysis.
Access to computerised sensory evaluation facilities. Fully equipped product development kitchen with sensory booths.