Bakery ingredient functionality
Campden BRI has a range of analytical techniques for assessing the impact of bakery ingredients on the finished product. This allows companies to determine the effect of a new ingredient when it is combined into the full recipe, and subjected to processing and interaction with other ingredients.
For example the replacement of the functionality of chemically produced ascorbic acid with natural plant extracts containing high levels of ascorbic acid in breadmaking has been investigated.
Contact Us
If you would like further information about bakery ingredient functionality please email us at info@campden.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
