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Cereals, milling and baking Bakery product development |
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Product innovation is essential in the highly competitive bakery sector - and an area where CCFRA's expertise is widely appreciated. From bread, biscuits, cakes and other flour confectionery to pancakes, cereal bars and extruded products, we work closely with clients to provide a tailored service to meet their specific needs, as Stella Cook of our Bakery and Cereals Processing Department explains: “Our confidential services provide support at all parts of the product development chain – from brainstorming product concepts and converting ideas to prototypes, to refining trial products and producing samples for market testing. We also advise on pilot production and scale-up for manufacturing. We have adapted chef recipes for full production, found new and profitable applications for existing plant, and reformulated products to allow new claims, improve eating quality or extend shelf-life. Often working to short deadlines and fast turnaround with considerable flexibility, our project teams of bakers and industrial technologists can work in our own bakeries or at your site. We can also call on the skills of specialists such as sensory scientists to define quality, legislation specialists to guide on labelling, food chemists to assess nutritional composition, and microbiologists to consider microbiological shelf life.” |
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Contact:
info@campden.co.uk We are constantly developing and refining our services.
Other Cereals, milling and baking services |
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