FORMULATION EXPERTISE

At the heart of our knowhow, our expertise in formulation, which benefits all our customers, leads to mastery of the role of every ingredient and the synergies at play between all recipe components. EUROGERM has built up a database of more than 4000 mix formulations, produced for the wheat-flour-bread-patisserie sector.

The customised formulation

The guarantee that you will be offered the optimal solution to meet your expectation thanks to the diagnosis-design-control process.

After having defined your need and the parameters: country, applications, flour types, process, conditions… and using our technological, sensory or nutritional ingredients, a number of application tests are conducted and repeated following the defined diagram. From this we can adjust the functionalities, dosages, optimal combinations to be brought together for the design of your formula. From this we can develop the best synergy to meet the required specifications for your brief and recommend the best performing solution.

Each stage is subject to quality control and monitoring.

Custom mixes, taste formulations for the wheat-flour-bread sector

Define the need
Technical specification brief: ingredients, recipe, process, technical and economic constraints

ANALYSE

Application Tests
Measurement of results
Formulation of your customised solution

FORMULATE

Results validation
Adequacy
Guarantees
Production monitoring

VERIFY

On line assistance
Advice
Training

SUPPORT

Our specific analyses

Using the tools devised by EUROGERM, our teams and specialised physical chemical laboratories, design, test bakery and sensory evaluation are available to support all developments.

Custom tools

ANALYTIC’ALL: methods for measuring enzymatic activity, developed by EUROGERM in collaboration with the top research laboratories specialised in enzymology. These methods allow us to characterise and quantify the activities of all categories of enzymes used in our professional capacity.;
CHRONOTEC: evaluation of the rheological and baking characteristics of the wheat and flour types, measurement of the baking value using physical chemical and baking tests.
QUALITEC: sensory evaluation carried out on finished products, measuring organoleptic characteristics, analysis on principal components.
TEXTUROMETER: evaluation of crumb texture in bread, morning goods, crispbread and biscuits in terms of hardness, elasticity, stickiness, strength etc…
QUALITEC NUTRITION: evaluation of the profile and the nutritional characteristics of the finished product.
CHRONOTEC and QUALITEC PASTA: evaluation of the quality of a wheat flour destined for producing pasta products / sensory evaluation on pasta, measuring organoleptic characteristics.

Targeted responses

Substitution of additives, move to Clean Label, reduce the amount of fat or sugar, optimise the cost price, improve the nutritional value, introduce new tastes, new textures, new colours, conform to regulations…. you have multiple objectives and they are dictated by market requirements.

Our field of action extends from upstream, with our understanding and evaluation globally of wheat and flour quality to downstream with our strong experience of applications in bread-making and patisserie. We are therefore formulating a large number of product families to meet new consumer expectations.

MILLING CORRECTORS

Optimise and increase reliability of flour quality
Face up to volatility in wheat prices
Rationalise costs
Optimise the baking strength, dough behaviour, the appearance of the finished product….

IMPROVERS FOR BREAD-MAKING AND CAKE BATTERS

Optimise the texture features of soft products
Extend shelf life and freshness in order to limit wastage.
Optimise fermentation, the quality of the protein network
Assure product uniformity and consistency
Improve the recipe and adapt to the production process

Our sensory solutions

To optimise taste and colour, personalise your flour and bring originality to your finished products to make them stand out in terms of “texture and appearance”