bakery innovation center. - buhler group · pdf filebühler bakery innovation center 3 ......

Bakery Innovation Center.Center of Competence for Flour Service.

2 BÜhler Bakery innovation Center

BÜhler Bakery innovation Center 3

Welcome to the Bakery innovation Center. The Center of Competence for Flour Service.

Success in the market means being a step ahead of the

competition. This notion characterizes the BIC’s unique

offerings.

Market-focused solutions are developed with the ex-

perts in Uzwil and Bühler representatives worldwide.

You therefore benefit directly from Bühler’s long history

of experience in the areas of grain handling and milling

technologies for optimal flour quality.

The BIC is equipped with a modern auditorium and a

professional baking laboratory, ideally combining theory

and practice. Other important impulses come from

the Bühler analytics laboratory as well as from internal

research in the divisions of Grain Processing and Food

Processing.

The experts of the Bakery Innovation Center (BIC) provide advanced services for grain and flour process-

ing. The aim is to increase added value in the flour milling industry by developing innovative solutions and

services that offer a competitive advantage. The BIC experts support you in optimizing flours and devel-

oping new product concepts. Specific education and training courses complete the range of services.

Services:

– Customized correction and optimization of flours

and flour mixes to increase your profitability

– Development of applications and innovative

product concepts – grain/flour analysis in

accordance with international standards

– Individual consulting services – worldwide

– Training courses and professional development

The Bakery Innovation Center stands for high-quality consulting, specialist training courses and innovative product developments for the global grain processing food industry.

GrainHandling

Process technologie

analyticsLaboratory

Higher added value in the milling, baking, pasta, snack and breakfast cereal industries.

Bakeryinnovation Center


research and development for high-quality flours. Modern infrastructure.

The unique combination of the Bakery Innovation

Center (BIC) and the global Bühler grain technol-

ogy centers expertise allow you to differentiate in

the market with your products and services.

Future technologies and processes

In its global technology centers, Bühler researches future

grain processing technologies and provides the basis for

customer-specific process solutions on site. The experi-

ence and knowledge of Bühler experts are combined in

the area of grain processing and the optimization of flour

qualities, based on the latest scientific findings. By com-

bining these areas, the BIC gains knowledge that allows

you to systematically optimize your production process.

Analysis – the basis of understanding

Sound scientific knowledge regarding the composition

and quality of a flour is the starting point of the whole

optimization process. Such information provides the

basis for new recipe formulations and for improving flour

quality. experts from the BIC and the Bühler grain analy-

sis laboratory work together closely to ensure optimal

results.

The BIC provides the full spectrum in grain and flour

analysis, including dough rheology in accordance with

internationally standardized methods.


Theory and practice go hand in hand at the Bakery Innovation Center – from analysis to the final baking tests.

Baking test – quality control

Practical applications in bread are the key for verifying

the quality of optimized flours. The BIC evaluates the

quality of the finished products by means of standardized

baking tests. To achieve practical results, Bühler relies on

established baking technologies and experienced bakery

experts.

Detailed test analyses in the center’s own laboratory al-

low the finished products to be assessed quantitatively

and qualitatively. Systematic evaluations and compre-

hensive reports with good reproducibility form an integral

part of the quality control.

Optimal infrastructure for developing

customer-specific products:

– Cutting-edge laboratory equipment for analyzing

raw materials and baked goods

– Professional baking technology

– Auditorium with state-of-the-art equipment

Baking test:

The BIC and the local application centers in China

and Africa enable Bühler to customize the solutions

for local products, such as toast bread, baguettes,

steam buns, waffles and cookies.


Bühler Flour Service. Increase your added value.

Fluctuating raw material qualities and volatile grain

prices, tougher legal requirements like in food safety and

the importance of innovations are challenges we face in

the markets.

Markets are becoming very dynamic due to global and

local competition. The BIC develops solutions that

improve the added value of flours without compromis-

ing on quality, allowing you to reduce or optimize costs

while improving products. The Flour Service consistently

combines Bühler’s expertise in flour and grain processing

technology with tailored optimization of flours in different

markets and applications.

The focus is on solutions for flour standardization and

improvement using different ingredients with the aim of

optimizing the baking properties and flour yields, as well

as taste, texture and appearance of the baked goods,

pasta and other finished products.

The following example shows that it can be more profit-

able to add a flour improver to less expensive flour. The

cost savings on the grain are higher than the additional

costs for adding a flour improver, including the process

costs for mixing. In this example, costs of USD 25.15 per

ton of flour can be saved.

Bühler is known in the grain industry as an innovative and reliable partner for comprehensive process

solutions. The Flour Service, with the Bakery Innovation Center as a Center of Competence, extends this

expertise and places the focus on developing customer-specific solutions for local as well as international

markets.

Benefits:

– Development of customized solutions

– Optimization of flours in countries where grain

qualities fluctuate significantly

– Quality assessment of raw materials and

ingredients

– Development of recipes – formulations for the

use of flour correctors

– Development of innovative product concepts

The Bühler Flour Service provides added value for the milling, baking, pasta, snack and breakfast cereal industry.

Wheat (example)High

quality wheat

average quality wheat

Flour costs per ton (USD) 377.00 342.00

Flour improver cost per ton (USD) – 9.85

Total flour cost per ton (USD) 377.00 351.85

Flour cost dif ference per ton (USD) – 25.15

Flour cost per ton (%) 100.00 93.30


Courses and training.Improved understanding of your customer’s needs.

The training courses offered at the Bakery Innovation Center are the ideal basis for developing customer-

oriented products and trainings for your employees.

At the BIC, course participants benefit from a perfectly

coordinated infrastructure – combining the latest bakery

technology systems with a state-of-the-art auditorium

and a complete in-house analytical test laboratory.

Thanks to this cutting edge equipment, the theory taught

in the courses can be ideally combined with practical

exercises. In the analytical laboratory, the key figures

for flour and dough rheology are determined. A sensory

analysis of the finished products is the prove for later

consumer acceptance.

The state-of-the-art auditorium, in which the courses

take place, has 32 seats and offers a front view into the

baking laboratory, allowing a real-time learning experi-

ence.

The BIC training courses vary from standardized training

modules to customer-specific training courses tailored to

your requirements. The aim throughout is to strengthen

understanding of bakery technology and thus develop

new and profitable solutions or product concepts.

The BIC’s unique facilities can also be rented for indi-

vidual occasions, such as product presentations and

customer events.

BIC courses

The BIC courses are ideal for managers as well as for

employees from production or sales. For example, the

one-week course “Milling expert Course for Quality of

Baked Goods” provides in-depth knowledge on bakery

technologies and flour qualities.


The aim of this course is to give employees in the grain

processing food industry insights into the work environ-

ment and the requirements of bakeries. Topics include

raw materials that are used in the baking industry, vari-

ous procedures of dough preparations as well as special

baking processes.

Other courses are ideal for head millers, production

managers or shift managers who want to learn more

about the value chain of baked goods production.

Knowledge is shared and deepened – from grain pro-

cessing through to the finished product.

These special BIC courses are complemented by the

general courses offered by Bühler on various different

topics – from analysis, milling technology and machine

handling through to quality management in grain pro-

cessing.

Those who know what their customers’ challenges are have better chances to successfully position products in the market.

Benefits:

– Intensive transfer of knowledge by experts

– Baking laboratory with integrated auditorium and

analytical test systems

– Training options along the entire value chain –

from grain processing to the finished bakery

product

– General courses and individual training options

for special topics

– BIC training courses in combination with other

trainings provided by Bühler


AFRICA

DZ Hydra/AlgerEG CairoKE NairobiMA CasablancaTG LoméZA JohannesburgZM Lusaka

ASIA

AU MelbourneBD DhakaCN Beijing Changji Changzhou Fuyang Guangzhou Hebei Hefei Shenzhen Ürümqi Wuxi Wuxi Xi’an Yangzhou ZhengzhouIN Bangalore Mumbai New-DelhiIR Astara Teheran

JP YokohamaKR SeoulKZ AlmatyPH ManilaPK LahoreRU IrkutskSA RiyadhSG SingaporeTH BangkokVN Ho-Chi-Minh-City

EUROPE

AT SalzburgBE MechelenBY MinskCH Uzwil Uzwil St. Gallen

CZ PragueDE Beilngries Bergneustadt Braunschweig Döbeln Freiberg a.N. Saarbrücken Viernheim

ES MadridFR Paris GB London PeterboroughHU BudapestIT MailandLB BeirutNL Oldenzaal

PL WarsawPT AlcabidecheRO BucurestiRS BelgradRU MoscowSE MalmöTR IstanbulUA Kiew

SOUTH AMERICA

AR Buenos AiresBR Blumenau Joinville RondonópolisCL Santiago de ChileCO BogotáVE Caracas

NORTH AMERICA

CA MarkhamUS Holland Mahwah Minneapolis Raleigh StocktonMX Metepec

Global markets – local requirements.Success through the Bühler knowledge network.

like all natural products, grain is subject to quality fluctua-

tions that can impact processing and flour qualities. These

qualitative differences can also be observed during the

milling process from grain kernel to flour and thus, can

have a direct impact on baking properties.

Bühler knows the special characteristics of the types of

grain that are grown worldwide. Bühler is familiar with the

local conditions and climate-related effects on the quality

of the various grain types.

The experts of the Bakery Innovation Center advise you

when it comes to the optimization or standardization of

regional flour qualities. Bühler is represented in more than

140 countries worldwide and has a good understanding of

the requirements of your needs.

Bühler experts are familiar with local preferences, which

are taken into account in special flour mixes. This, for

example, results in special flour variations for pizza dough

in Italy, for bread specialties in Western Asia or even

nutritionally optimized grain mixes for emerging markets.

In addition, the taste and appearance of baked goods can

also be improved with regard to their nutritional value – an

aspect which is becoming more and more important in

light of the world’s growing population and the scarcity of

raw materials.

Grain is the most important basic staple food worldwide. Over thousands of years, various types of wheat,

rye and other grains have been cultivated that are particularly suited to specific regions and that ensure

good yields, even in difficult climatic conditions.

Worldwide local presence.

Bühler SitesBühler Bakery Innovation CenterBühler Flour Service

Bühler aG

Bakery innovation Center

CH-9240 Uzwil, Switzerland

t +41 (0)71 955 42 03

F +41 (0)71 955 42 05

www.buhlergroup.com/bic

bakery innovation center. - buhler group · pdf filebühler bakery innovation center 3 ......

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