What we focus on when it comes to bakery technology?

The current focus is on developing products with a longer shelf life. Nevertheless, one of the key focuses throughout the years has been sourdough studies and sourdough consortium sequencing metagenomics.

What will the next innovation in the bakery industry be?

For example, the bakery industry uses sprouted grains to increase the consumer acceptance and health properties of the bakery products. Still, the sprouted grains quality parameters are not determined and need to be evaluated experimentally. Using spectrophotometric and various chromatography methods we have helped producers to prolong the shelf life of sprouted grains and find new uses for these healthy inclusions.

How our bakery product development team can help you?

Bakery product development and model recipe development, in collaboration with industrial partners, is our main mission. When the product is ready to scale-up from the laboratory to the industry, we will actively take part in your production trials.

Longer shelf life

We can identify the factors that determine the quality of cereal products and develop laboratory model processes for rye bread, wheat bread, gluten-free bread, biscuits, cakes – you name it!

Added health benefits

  • Natural additives quality determination for bakery products
  • Low fat and sugar products
  • High fiber products
  • Use of sprouted grains, etc.

Sourdough is our passion!

In product development and study of sourdough stability we conduct our studies on the molecule level. We have mastered the characterization of the technological properties of the sourdough bacteria using high throughput methods like microcalorimetry, metagenomics, etc.

Determining critical characteristics for production

Detail evaluation of your final bakery’s physical, chemical, microbiological, and sensory profile:

  • cereal products processing, quality, and stability
  • physical and chemical changes during bread staling (starch retrogradation)
  • the stability of the dietary fiber and B-complex vitamins during bread processing

What has made our partners happy

Some examples of what our bakery product development team has designed for our partners:

Fitness breads - Breads with included vegan and animal proteins for enhanced protein content or increased fiber content for better digestion.

Erik Orgu Herb Bread - High fiber bread that contains a diverse selection of dietary fiber and low levels of digestible carbohydrates

Erik Orgu Herb Bread – High fiber bread that contains a diverse selection of dietary fiber and low levels of digestible carbohydrates.

GreenBite snack bread with cricket powder – a crisp bread with high fiber and protein content

GreenBite snack bread with cricket powder – a crisp bread with high fiber and protein content

Some more ideas of what we can help you with - gluten-free products, improved quality, expanded assortment, increased shelf life, increased amount of dietary fiber in cereal products.

Our partners

The ongoing collaboration with Estonian bakery industries has allowed us to gain a thorough knowledge of sourdough and starter cultures, recipe development and determination of the quality of the final product.

Sprouted grains, as an additive with healthy bakery product quality parameters, are studied and improved in collaboration with Puratos Malt and Puratos.

Let us innovate together!

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