With decades of experience in analysis specific to the baking industry, GPAL can assist your quality assurance program with COA verification, dough rheology and a full line of milling and bake tests.
Milling
We utilize four Buhler experimental milling units which are highly comparable to the production of a commercial mill in a laboratory setting, allowing our milling and baking results to closely match those of a commercial flour mill.
Baking
We perform traditional bread baking analysis with either a straight dough formula or a sponge and dough method in one-pound or pup loaf sizes. The report includes a bread score, laser volume measurement and digital image analysis.
Dough Rheology
We offer a comprehensive line of specialized instruments, including Farinographs, Alveographs, Mixographs and Extensographs, to meet industry standards for monitoring dough strength, absorption and extensibility.
