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KPM Analytics unveils new baking lab for its Rheology Centre of Excellence
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Monday, 01 June, 2026, 16 : 00 PM [IST]
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Massachusetts, USA
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To help members of the baking and milling industry adopt a measure-first approach to flour and product quality control, KPM Analytics has opened a new baking lab within the KPM Rheology Centre of Excellence (KPM Centre), a dedicated applications and testing facility designed to bridge the gap between traditional baking tests and objective analytical data. The KPM Centre, located at the KPM Analytics France Headquarters (36 Avenue Marc Sangnier, Building B3, 92390 Villeneuve-la-Garenne, France), features state-of-the-art baking test equipment, including mixers, a proofing chamber, an industrial oven, and other essential tools to replicate real-world baking conditions.
By combining traditional baking tests with objective analytical data from KPM technologies, the lab will help demonstrate to customers how laboratory tools can enable meaningful connections between ingredient behaviour, process conditions, and finished product quality.
Baking tests can be highly subjective, dependent on operator technique, and often reveal only the outcome without explaining what happened during mixing, shaping, proofing, or baking that may have influenced the result.
Lionel Bernard, general manager for KPM Analytics France, said, "The baking test has always been a valuable tool, but it does not always tell the complete story. With the new Baking Lab at our KPM Centre, our goal is to help customers collect data from our many instruments so that they can work from 'final product to flour' and gain practical understanding for how to relate their analytical data to the baking test result. By combining baking performance with objective data from our analytical solutions, we can help millers, bakers, and ingredient manufacturers better understand why a product behaves the way it does, and how they can use data from our instruments to be more proactive in their process decision making."
“For millers and bakers, the question is not always whether a product passed or failed a baking test, but what caused the results and what they should do to correct any problems efficiently. The Baking Lab gives us a platform to investigate those questions in a practical way. We can demonstrate how analytical data can better support troubleshooting, more consistent specifications, and greater confidence in quality decisions," said Bernard.
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