Equipped with a laboratory and test bakery, our team of technicians and bakers continuously analyses the quality and consistency of wheat, flour and finished bread, morning goods and cakes.
Backed by our experience in the wheat - flour - bread sector, we make our resources available in several ways:
- by publishing the Wheat Quality Survey.
- by custom analyses (wheat, flour and finished products).
WHEAT QUALITY SURVEY
Every harvest, we inform you about the quality of European wheat and provide you with technical advice.
For example, in France, more than 1,000 samples representative of the main regions and varieties are analysed at the Corbeil-Essonnes Laboratory. Bread-making tests are also conducted by the Perfeckt Center's bakery technicians. The analyses allow you to immediately adapt our technical solutions to the changes found and enable us to advise you for your applications.
We regularly undertake specific analyses to address particular issues for our customers (choice of wheat, flour quality, sensorial appraisal of finished products). We are thus able to set up with the customer a dedicated area so that the analyses can be consulted and a record kept.
To find out how, ask your usual sales contact.