Is it possible to predict the quality of Danish pastries based on the ingredients and processes used to make them? A new research study is underway at Lantmännen Unibake to find out.
If successful, the study will build a model for ensuring the quality of the final product right from the start of production.
Unibake is conducting the research as a three-year PhD project in collaboration with Aalborg University in Denmark.
Understanding how to respond
“The aim is to understand the relationship between ingredients, processes and final product properties so we can better respond to variations in the ingredients, especially wheat flour which varies with each new harvest,” says PhD fellow Anne-Sophie Schou Jødal.
When we know which parameters to measure and control, we will be better equipped to achieve a stable process and consistent Danish pastry quality. Then we can make adjustments based on science instead of trial and error and minimise the waste of ingredients and semi-manufactured products.
Ongoing research effort
At the Unibake bakery in Belgium, seasonal variations in flour properties have already been identified as the cause of quality defects in croissants. This new study is part of the ongoing effort to develop more fundamental knowledge to optimise processing, cut waste and support faster-to-market new product development.