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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.


Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland