Baking technology and cereal science

Wheat is one of the world's great staple foods - and Campden BRI is the country's leading authority on the material itself and the products derived from it.

From the authenticity and classification of the raw material, milling technology and the processing of the flour, through the whole range of wheat and flour research services (including starch analysis), to the testing of the physical properties of the ingredients and the development of the final products (such as bread, cakes and biscuits in all of their guises - not to mention Yorkshire puddings!), we can offer help with ingredient suitability, product formulation and processing conditions, to ensure that your products meet the highest possible standards.

We also have specialist imaging equipment to evaluate product structure, and are actively involved in the development and evaluation of new analytical methods.

At Campden BRI we offer a wide range of baking technology, and cereal science and technology services, publications and courses. For further information contact one of our technology specialists on +44(0)1386 842000 or email info@campden.co.uk