Bakery Innovation Center.Center of Competence for Flour Service.
2 BÜhler Bakery innovation Center
BÜhler Bakery innovation Center 3
Welcome to the Bakery innovation Center. The Center of Competence for Flour Service.
Success in the market means being a step ahead of the
competition. This notion characterizes the BIC’s unique
offerings.
Market-focused solutions are developed with the ex-
perts in Uzwil and Bühler representatives worldwide.
You therefore benefit directly from Bühler’s long history
of experience in the areas of grain handling and milling
technologies for optimal flour quality.
The BIC is equipped with a modern auditorium and a
professional baking laboratory, ideally combining theory
and practice. Other important impulses come from
the Bühler analytics laboratory as well as from internal
research in the divisions of Grain Processing and Food
Processing.
The experts of the Bakery Innovation Center (BIC) provide advanced services for grain and flour process-
ing. The aim is to increase added value in the flour milling industry by developing innovative solutions and
services that offer a competitive advantage. The BIC experts support you in optimizing flours and devel-
oping new product concepts. Specific education and training courses complete the range of services.
Services:
– Customized correction and optimization of flours
and flour mixes to increase your profitability
– Development of applications and innovative
product concepts – grain/flour analysis in
accordance with international standards
– Individual consulting services – worldwide
– Training courses and professional development
The Bakery Innovation Center stands for high-quality consulting, specialist training courses and innovative product developments for the global grain processing food industry.
GrainHandling
Process technologie
analyticsLaboratory
Higher added value in the milling, baking, pasta, snack and breakfast cereal industries.
Bakeryinnovation Center
4 BÜhler Bakery innovation Center
research and development for high-quality flours. Modern infrastructure.
The unique combination of the Bakery Innovation
Center (BIC) and the global Bühler grain technol-
ogy centers expertise allow you to differentiate in
the market with your products and services.
Future technologies and processes
In its global technology centers, Bühler researches future
grain processing technologies and provides the basis for
customer-specific process solutions on site. The experi-
ence and knowledge of Bühler experts are combined in
the area of grain processing and the optimization of flour
qualities, based on the latest scientific findings. By com-
bining these areas, the BIC gains knowledge that allows
you to systematically optimize your production process.
Analysis – the basis of understanding
Sound scientific knowledge regarding the composition
and quality of a flour is the starting point of the whole
optimization process. Such information provides the
basis for new recipe formulations and for improving flour
quality. experts from the BIC and the Bühler grain analy-
sis laboratory work together closely to ensure optimal
results.
The BIC provides the full spectrum in grain and flour
analysis, including dough rheology in accordance with
internationally standardized methods.
BÜhler Bakery innovation Center 5
Theory and practice go hand in hand at the Bakery Innovation Center – from analysis to the final baking tests.
Baking test – quality control
Practical applications in bread are the key for verifying
the quality of optimized flours. The BIC evaluates the
quality of the finished products by means of standardized
baking tests. To achieve practical results, Bühler relies on
established baking technologies and experienced bakery
experts.
Detailed test analyses in the center’s own laboratory al-
low the finished products to be assessed quantitatively
and qualitatively. Systematic evaluations and compre-
hensive reports with good reproducibility form an integral
part of the quality control.
Optimal infrastructure for developing
customer-specific products:
– Cutting-edge laboratory equipment for analyzing
raw materials and baked goods
– Professional baking technology
– Auditorium with state-of-the-art equipment
Baking test:
The BIC and the local application centers in China
and Africa enable Bühler to customize the solutions
for local products, such as toast bread, baguettes,
steam buns, waffles and cookies.
6 BÜhler Bakery innovation Center
Bühler Flour Service. Increase your added value.
Fluctuating raw material qualities and volatile grain
prices, tougher legal requirements like in food safety and
the importance of innovations are challenges we face in
the markets.
Markets are becoming very dynamic due to global and
local competition. The BIC develops solutions that
improve the added value of flours without compromis-
ing on quality, allowing you to reduce or optimize costs
while improving products. The Flour Service consistently
combines Bühler’s expertise in flour and grain processing
technology with tailored optimization of flours in different
markets and applications.
The focus is on solutions for flour standardization and
improvement using different ingredients with the aim of
optimizing the baking properties and flour yields, as well
as taste, texture and appearance of the baked goods,
pasta and other finished products.
The following example shows that it can be more profit-
able to add a flour improver to less expensive flour. The
cost savings on the grain are higher than the additional
costs for adding a flour improver, including the process
costs for mixing. In this example, costs of USD 25.15 per
ton of flour can be saved.
Bühler is known in the grain industry as an innovative and reliable partner for comprehensive process
solutions. The Flour Service, with the Bakery Innovation Center as a Center of Competence, extends this
expertise and places the focus on developing customer-specific solutions for local as well as international
markets.
Benefits:
– Development of customized solutions
– Optimization of flours in countries where grain
qualities fluctuate significantly
– Quality assessment of raw materials and
ingredients
– Development of recipes – formulations for the
use of flour correctors
– Development of innovative product concepts
The Bühler Flour Service provides added value for the milling, baking, pasta, snack and breakfast cereal industry.
Wheat (example)High
quality wheat
average quality wheat
Flour costs per ton (USD) 377.00 342.00
Flour improver cost per ton (USD) – 9.85
Total flour cost per ton (USD) 377.00 351.85
Flour cost dif ference per ton (USD) – 25.15
Flour cost per ton (%) 100.00 93.30
BÜhler Bakery innovation Center 7
8 BÜhler Bakery innovation Center
Courses and training.Improved understanding of your customer’s needs.
The training courses offered at the Bakery Innovation Center are the ideal basis for developing customer-
oriented products and trainings for your employees.
At the BIC, course participants benefit from a perfectly
coordinated infrastructure – combining the latest bakery
technology systems with a state-of-the-art auditorium
and a complete in-house analytical test laboratory.
Thanks to this cutting edge equipment, the theory taught
in the courses can be ideally combined with practical
exercises. In the analytical laboratory, the key figures
for flour and dough rheology are determined. A sensory
analysis of the finished products is the prove for later
consumer acceptance.
The state-of-the-art auditorium, in which the courses
take place, has 32 seats and offers a front view into the
baking laboratory, allowing a real-time learning experi-
ence.
The BIC training courses vary from standardized training
modules to customer-specific training courses tailored to
your requirements. The aim throughout is to strengthen
understanding of bakery technology and thus develop
new and profitable solutions or product concepts.
The BIC’s unique facilities can also be rented for indi-
vidual occasions, such as product presentations and
customer events.
BIC courses
The BIC courses are ideal for managers as well as for
employees from production or sales. For example, the
one-week course “Milling expert Course for Quality of
Baked Goods” provides in-depth knowledge on bakery
technologies and flour qualities.
BÜhler Bakery innovation Center 9
The aim of this course is to give employees in the grain
processing food industry insights into the work environ-
ment and the requirements of bakeries. Topics include
raw materials that are used in the baking industry, vari-
ous procedures of dough preparations as well as special
baking processes.
Other courses are ideal for head millers, production
managers or shift managers who want to learn more
about the value chain of baked goods production.
Knowledge is shared and deepened – from grain pro-
cessing through to the finished product.
These special BIC courses are complemented by the
general courses offered by Bühler on various different
topics – from analysis, milling technology and machine
handling through to quality management in grain pro-
cessing.
Those who know what their customers’ challenges are have better chances to successfully position products in the market.
Benefits:
– Intensive transfer of knowledge by experts
– Baking laboratory with integrated auditorium and
analytical test systems
– Training options along the entire value chain –
from grain processing to the finished bakery
product
– General courses and individual training options
for special topics
– BIC training courses in combination with other
trainings provided by Bühler
10 BÜhler Bakery innovation Center
AFRICA
DZ Hydra/AlgerEG CairoKE NairobiMA CasablancaTG LoméZA JohannesburgZM Lusaka
ASIA
AU MelbourneBD DhakaCN Beijing Changji Changzhou Fuyang Guangzhou Hebei Hefei Shenzhen Ürümqi Wuxi Wuxi Xi’an Yangzhou ZhengzhouIN Bangalore Mumbai New-DelhiIR Astara Teheran
JP YokohamaKR SeoulKZ AlmatyPH ManilaPK LahoreRU IrkutskSA RiyadhSG SingaporeTH BangkokVN Ho-Chi-Minh-City
EUROPE
AT SalzburgBE MechelenBY MinskCH Uzwil Uzwil St. Gallen
CZ PragueDE Beilngries Bergneustadt Braunschweig Döbeln Freiberg a.N. Saarbrücken Viernheim
ES MadridFR Paris GB London PeterboroughHU BudapestIT MailandLB BeirutNL Oldenzaal
PL WarsawPT AlcabidecheRO BucurestiRS BelgradRU MoscowSE MalmöTR IstanbulUA Kiew
SOUTH AMERICA
AR Buenos AiresBR Blumenau Joinville RondonópolisCL Santiago de ChileCO BogotáVE Caracas
NORTH AMERICA
CA MarkhamUS Holland Mahwah Minneapolis Raleigh StocktonMX Metepec
Global markets – local requirements.Success through the Bühler knowledge network.
like all natural products, grain is subject to quality fluctua-
tions that can impact processing and flour qualities. These
qualitative differences can also be observed during the
milling process from grain kernel to flour and thus, can
have a direct impact on baking properties.
Bühler knows the special characteristics of the types of
grain that are grown worldwide. Bühler is familiar with the
local conditions and climate-related effects on the quality
of the various grain types.
The experts of the Bakery Innovation Center advise you
when it comes to the optimization or standardization of
regional flour qualities. Bühler is represented in more than
140 countries worldwide and has a good understanding of
the requirements of your needs.
Bühler experts are familiar with local preferences, which
are taken into account in special flour mixes. This, for
example, results in special flour variations for pizza dough
in Italy, for bread specialties in Western Asia or even
nutritionally optimized grain mixes for emerging markets.
In addition, the taste and appearance of baked goods can
also be improved with regard to their nutritional value – an
aspect which is becoming more and more important in
light of the world’s growing population and the scarcity of
raw materials.
Grain is the most important basic staple food worldwide. Over thousands of years, various types of wheat,
rye and other grains have been cultivated that are particularly suited to specific regions and that ensure
good yields, even in difficult climatic conditions.
Worldwide local presence.
Bühler SitesBühler Bakery Innovation CenterBühler Flour Service
BÜhler Bakery innovation Center 11
Bühler aG
Bakery innovation Center
CH-9240 Uzwil, Switzerland
t +41 (0)71 955 42 03
F +41 (0)71 955 42 05
www.buhlergroup.com/bic