We have access to a semi-automated pilot-scale baking facility located in the Department of Food Science at the University of Guelph. Equipment includes mixers (0.5 – 100 kg capacity), proofing cabinets, sheeters, molders, and a gas-fired reel oven. Our product capabilities include breads, buns, rolls, cookies, cakes, muffins, and more.
Our laboratory equipment allows us to perform a vast array of standard and experimental analytical tests on grain, flour, and products. We have a full suite of Brabender equipment including a Quadromat Jr. mill, gluto-peak tester, farinograph-E, extensograph-E, and micro-viscoamylograph, and we complement that with a Chopin alveograph, TA.XT2 texture analyzer, and a Bruker Vertex 70 FTIR spectrophotometer to analyze gluten structure. Other routine capabilities include protein and ash contents, solvent retention capacity (SRC), dietary and soluble fibre, and total phenolics. In addition to these instruments and tests, we have access to a wide range of instrumentation including HPLC, DSC, and NMR among others.