SUPPORT
We provide support in sourcing technical ingredients by integrating a global comprehensive analysis of the Bakery, Viennoiserie & Patisserie (BVP) market with competitive intelligence, both at national and international levels, for craftsmen and industrialist. We also assess the interaction between processes and products, acting as technical intermediary for ingredients and equipment suppliers.
Support
We provide support in sourcing technical ingredients by integrating a global comprehensive analysis of the Bakery, Viennoiserie & Patisserie (BVP) market with competitive intelligence, both at national and international levels, for craftsmen and industrialist. We also assess the interaction between processes and products, acting as technical intermediary for ingredients and equipment suppliers.
Support
We provide support in sourcing technical ingredients by integrating a global comprehensive analysis of the Bakery, Viennoiserie & Patisserie (BVP) market with competitive intelligence, both at national and international levels, for craftsmen and industrialist. We also assess the interaction between processes and products, acting as technical intermediary for ingredients and equipment suppliers.
TROUBLESHOOTING
By combining our expertise, we are able to address every aspect of the BVP field.
| Analysis
| Strategy
| Implementation
TROUBLESHOOTING
By combining our expertise, we are able to address every aspect of the BVP field.
Bakexperts 360 Support
Product Knowledge
We have in-depth knowledge of key market players, as well as products such as standard breads, specialty breads, pitas, wraps, viennese pastries, biscuits, brioche, pizza, batters and all flour-based products.
Product & Recipe Innovation
The main steps include concept development, ingredient sourcing, formulation, lab-scale testing, pilot trials, and full-scale production validation. We support you throughout this process with a multidisciplinary approach.
We analyse each step of your artisan recipe and reformulate it for mechanical handling, extended shelf life, and batch repeatability without compromising on quality or clean-label standards.
Scaling a bread recipe involves adapting ingredient ratios, hydration levels, mixing times, and fermentation protocols to industrial equipment. We help you conduct pilot testing, optimise process parameters, and ensure consistency from batch to batch while preserving the original flavour and texture.
Bakexperts 360 Support
Product Knowledge
We have in-depth knowledge of key market players, as well as products such as standard breads, specialty breads, pitas, wraps, viennese pastries, biscuits, brioche, pizza, batters and all flour-based products.
The main steps include concept development, ingredient sourcing, formulation, lab-scale testing, pilot trials, and full-scale production validation. We support you throughout this process with a multidisciplinary approach.
We analyse each step of your artisan recipe and reformulate it for mechanical handling, extended shelf life, and batch repeatability without compromising on quality or clean-label standards.
Scaling a bread recipe involves adapting ingredient ratios, hydration levels, mixing times, and fermentation protocols to industrial equipment. We help you conduct pilot testing, optimise process parameters, and ensure consistency from batch to batch while preserving the original flavour and texture.
Products Gallery
Multi Solutions
Bakexperts 360 offers tailored training and protocol development to suit every need.
This applies to everything from small, hands-on bakeries to large-scale industrial operations.
