1. Product design

The BAKING CENTRE team uses its own ingenuity or specifications from customers and/or prospective clients to create refined food preparations from an intelligent mixture of ingredients sourced all over the world.

2. Taste test

For the same food preparation, several recipes are suggested and are given to the customer and/or the target consumers for a tasting.

Corrections are made if necessary and after validation, the formulation chosen is the object of an implementation protocol which has been created by our BAKING CENTRE and our quality control service. This protocol is transmitted to our Production department.

3. quality control

For every batch produced our quality control service makes two samples.
The first of which is used to check the consistency in quality of the product, consequently allowing its launch onto the market. The second one is kept in our sample book.

4. consistency test

Rheological properties of the dough intended for bread-making and biscuit-making are tested firstly by physico-chemical equipment: farinograph, alveogram, hagberg, zeleny … and secondly by bakery equipment: miniature kneading-troughs battery, according to official methods.
These tests allow the members of the BAKING CENTRE to advise the wheat-flour-bread industry about wheat purchasing, to set up diagrams of specific grinding and to make any necessary changes in terms of technological ingredients with regard to the desired final product.

5. Training

As the French Ministry of the Economy, industry and Employment requires, our BAKING CENTRE regularly receives trainees (bakers, marketers, millers). They study the French methods of bread-making and the mastery of the technical, nutritional and marketing jargon of the bakery-pastry field.