Danisco Bakery uses state-of-the-art analytical tools for evaluating the effects of functional ingredients such as emulsifiers, enzymes and hydrocolloids on the final bakery products. The objective is not only to look at the functionality of the bakery ingredients but very much to map the interaction between the flour components such as protein, starch, lipid and non-starch polysaccharides, and to study the influence of functional ingredients on the raw materials.
Understanding of raw materials
Together with our advanced support functions, we continuously strive to learn and understand how raw materials and ingredients interact. We focus on finding the right total solution, which includes process parameters as well as ingredients. We see this understanding of the fundamental interactions as essential for ensuring that Danisco, also in the future, develops the best ingredients for the bakery industry.
Facilities
Danisco's bakery facilities include:
- skilled research scientists
- hands-on technicians with practical solutions for solving on-line problems
- analytical equipment
- all types of food application laboratories
- modern library
- trained sensory panels
Our analytical equipment includes:
- rheology: Stress tech, Bolihn rheometer, Barbender farinograoh/extensograph, Chopin Alveograph/rheofermentometer, rheology equipment for texture analyses
- DSC
- image analyser
- PNMR
- ultrasound equipment
- surface tension measurement
- advanced microscopy, CLSM,
- X-ray Diffraction (XRD)
- different chromatography equipment for identifying proteins, lipids, sugar molecules etc.
Technical publications - bakery & cereal
Danisco offers a wide range of Technical Memoranda and Technical Papers covering processing and standard technical solutions, presentation material and handouts introducing our standard and newly developed products. The technical material describes both the basic functionality of the ingredients as well as their key benefits. Please contact us for further information at info.ingredients@danisco.com.
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