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Flour and Wheat Advice

We offer expert assistance in navigating the confusing world of flour specifications for baking. Which flour should you buy? Hard White Wheat Flour, Soft White Wheat Flour, Hard Red Wheat Flour, Soft Red Wheat Flour, Hard Red Spring Flour. Ash is one of the most misunderstood quality parameters of wheat. High Ash is an indication of higher extraction and higher protein. Many times a lower ash and protein level will give superior baking characteristics. Some products perform better (but very few) with higher ash and protein. Wheat crops vary from year to year and the protein levels and protein quality will vary with this. A firm understanding of flour is vital to producing consistent high quality baked goods. Our expert knowledge of baking and flour can help you select the proper flour for your application and we can help guide you to the proper dough conditioners needed for that flour.

In Plant Training

In plant service after the sale is the most critical service we supply. In plant training of your supervision and line workers assure that you will get the full value of the products you purchase. Proper training from Bakery Science will give your operation the competitive advantage you need in todays business environment. Baking is 50% science and 50% art. Combining the science of baking and the art of baking is critical in obtaining the performance needed to compete in todays environment. We have over 25 years experience each in technical baking.

Our customers can take advantage of our "mini" food science course for their staff. We will train your staff about water activity, pH, fermentation, basic microbiology, emulsification, lipid chemistry, starches, enzymes, and gums. We can customize a course specific to your plants needs.

Innovative Solutions

By collaborating extensively with manufacturers, distributors and retailers; interacting with the food processing centers and networking with universities worldwide, our sales consultants bring a wide variety of technical experiences to the table as well as sensible knowledge of all segments of the food ingredient and retail sectors. This diverse approach enables us to provide innovative solutions to your food product and ingredient purchasing challenge

New Line Startups

Bakery Science provides new line setup assistance and guidance. Installation of new lines is an expensive proposition. Expert advice is recommended to assure the equipment you are installing will give the results you desire. Our experience in line start ups can help prevent costly errors in selecting the wrong equipment. We have been instrumental in providing advise and setting up dry mix plants, honey bun lines, yeast raised donut lines, Danish lines, sweet dough lines, bagel lines, cake lines, muffin lines, croissant lines and more.

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