Cereals, milling and baking
Cereals and baking are the basis for many staple foods. The authenticity, classification and processing of cereals are impact quality final product. Understanding the physical properties and functionality of ingredients also helps to ensure optimal product quality. Below is a series of articles on cereals and baking. To find out more about our cereal and baking services get in touch – support@campdenbri.co.uk.
Bread and flour regulations amended to help protect health of babies in England
Get the latest information on new amendments to the 1998 Bread and Flour Regulations, which will help better protect the health of babies in England.
Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
Highlights and insights from Millers’ Day 2024
We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen c...
Trialling plant-based replacements for egg in bakery
Due to consumer considerations around sustainability, ethics and health, the demand for plant-based products continues to rise. We have received a growing nu...
Webinar: Cereals, Millling, Baking MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 6 April 2022
Reformulation can lead to cost savings and increased sustainability
This client came to us to reduce the fat content of their gluten-free bread. The team was able to achieve a fat reduction of over 30% while maintaining the s...
Maintaining the CCAT cereal testing methods
For many years, Campden BRI has maintained a manual of methods for assessment of cereals and cereal products which are widely used in the milling, baking and...
Webinar: Cereals, Millling, Baking MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 23 November 2021.
Wheat varieties – how they differ and the impact on end-product
Looking to reach more consumers with wheat-based products that originate from other countries? A crucial step to this is making sure you’re using the right w...
Eggs: Just how crucial are they in baked goods?
In this blog our expert Sarab Sahi uncovers the many functions of this ingredient to help you understand how vital they really are.
Gut microbiome and health – what’s the impact of baked goods?
With consumers focusing on eating foods that promote their gut health, it’s important to know how foods impact the gut to understand how to develop products ...
Just how healthy is bread? Expert reveals all
Demand for bread exceeded 50% at one point during the current health crisis, proving it as one of the UK’s favourite staple foods.
Enzymes as processing aids in bakery products
Enzymes are naturally occurring materials in plants and animals and are widely used in the manufacture of bakery and other products that make use of modern f...
What causes bread dough to rise?
A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...
Applying Industry 4.0 to reduce energy consumption and bakery food waste
Bread is one of Britain’s most wasted foods, around 24 million slices of bread are thrown out by UK households every day.
The challenges of reformulating with plant-based proteins
Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years.
Sprouted grains – the challenges of using them in baked goods
Sprouting has attracted attention recently due to its potential to improve digestibility.
New technology to detect bread quality
The industry’s use of computer vision systems is growing – especially for detecting food quality issues.
Pathogenic E. coli in flour: A food safety hazard?
Early in 2020 the German Federal Institute for Risk Assessment (BfR) published an extensive paper on the sources, risks and prevention of pathogenic E. coli ...
Reducing sugar with extruded flour
When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,
Intelligenc dough mixing using AI
The subject of bread making was one we thought as ideal for applying AI to model the process
Quality and safety of cereals
Ensuring the quality and safety of cereals is of great importance to the relevant supply chains.
Process optimisation: baking with enzymes
Enzymes are natural biological catalysts that speed up and improve the chemical reactions required in the baking process.
Nutrition, diet and health – challenges faced by the bakery sector
There are many challenges to improving the nutritional profile of our diets, including reduction in the fat, salt and sugar content of food products together...
Chorleywood Bread Process – how it’s changed industry
If there is an iconic baking process that has come out of the British tradition, it would be the Chorleywood Bread Process (CBP) developed in 1961 by scienti...
Cake fluffiness defined?
Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.
Specialist bakery training to boost the Northern Ireland economy
Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus.
How can enzymes make baked goods healthier?
The baking industry faces many challenges in providing products that meet the needs of modern consumers, especially since baked goods are often seen as indul...
Upskilling the baking industry to help meet the sugar reduction targets
By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.
Legumes - an alternative to cereals?
Legumes and pseudocereals are already widely consumed and play an outstanding nutritional role in the human diet.
Baked goods innovation and troubleshooting
Campden BRI worked with Roberts Bakery to design a new training course that tackles bakery quality issues - from ingredients to product.
Fibre - an innovative approach to healthier baked goods
There is considerable evidence linking poor dietary choices to higher risks of obesity, diabetes and cardiovascular disease.
Assuring the quality and safety of cereal-based food products
This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods ...
Egg as a vital baking ingredient
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties.
In pursuit of baked-product quality
The word ‘quality’ means different things to different people, but on the whole, when it comes to buying baked goods, consumers tend to talk about ...
Training course helps Pukka Pies reduce pastry waste by 40%
With the help of our training in pastry technology, the Pukka Pies team were able to use their new knowledge to re-design their production processes and redu...
Enzymes as processing aids
The baking industry faces a number of challenges in providing products that meet the needs of modern consumers.
Improving oven efficiency for Spooner Industries to save up to £14,000 per oven on running costs
Our research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than that with a conve...
Cereal and cereal product specifications
Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.
Replacing fats with oils
An ongoing research project is looking at ways to maintain quality in biscuits, cakes and pastry while reducing total fat, and particularly ...
Using lower protein wheat for bread making
The level and characteristics of protein in wheat have a major bearing on its suitability for use in bread making - small differences can have a significant ...
How do you measure enzyme performance in the cereals industry?
Enzymes are being widely used in the cereals industry to improve processing performance and product quality in a range of food products.
Rondo Smartline
This video demonstrates our new bakery processing equipment, the Rondo Smartline which is now installed and running.
Bread quality testing
Looking at cell structure and assessing texture, as indicators of bread quality.
Flour testing
Assessing flour and dough quality through tests such as the Hagberg Falling Number and the Brabender extensograph.
Milling
Showing grain preparation and conditioning, and then milling to produce bran and flour fractions that are suitable for end use.
The case for
Baking is seen as a traditional industry and its detractors say that anything that is not 'traditional' is therefore 'not good'.
Cereal processing
How we test the rate at which oxygen or water vapour pass through packaging materials – an important consideration when the barrie.
