We combine the traditional production of baked goods with new technologies and ingredients, for example in order to fulfil clean label requirements. The use of traditional and ancient types of grain broadens the consumer‘s familiar taste palette and gives followers of organic food and allergy sufferers new alternatives too.

With innovative technological methods for raw material, baking agents, mixing, fermentation, chilling, proofing, slicing, freezing etc. the efficiency of baking processes is improved. In cooperation with partners from industry, we develop technical solutions from idea to market.

We use our laboratory extruder to develop new processes, new detecting methods to predict functional properties, novel recipes which are then refined and scaled up with partners from the craft trade sector and industry. Our work centres on breakfast cereals, reaction flavours, fish-feed, pet food and emulsifiers.

By means of clever combination and balanced manufacturing processes, dough, pre-doughs and pastry characteristics are improved and optimized. The production of new additives and the extraction of novel types of enzymes are another focus of our activities and a way to optimize, for example functional, technological and nutritional physiology features.

We have at our disposal standard analysis methods as well as special facilities for the analysis of raw materials, process and product characterization, and quality control. Innovative methods we have developed ourselves make it possible to predict more accurately the functional characteristics of many food systems, e.g. breakfast cereals, baked goods, breadcrumbs and tempuras, deep-fried products etc.

In our national and international workshops, we teach your staff our skills. Training and know-how transfer help bakers worldwide to be equipped for growing competition.

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