Test Baking

Our test baking facilities are bench-scale laboratory facilities staffed with well-trained professional bakers equipped with tools to produce and analyze a wide variety of food products.

  • Yeast breads, cookies, and crackers
  • Cakes, muffins, and doughnuts
  • Tortillas, pizza, and other specialty items

Our approach involves the evaluation of ingredients, finished products, and processes in a highly controlled environment. Once specific objectives are defined, the experimental baking staff executes tests and conveys accurate, concise, and clear information to the client. Communication of ideas and technical guidance to the baking industry is our goal.

Contact our baking experts to tap the knowledge and wide-ranging professional baking experience!

We have:

  • Production equipment including mixers for various dough types and batch sizes
  • Fully equipped small-scale production facilities for routine testing
  • Fryers and steam kettles for testing fried and filled products
  • Packaging environments for shelf-life testing
  • Programmable sensors to monitor temperature variation in freezing or baking