Bakery and Cereal Technology at ttz Bremerhaven

Analytics

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.

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