Pilot bakery
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.
