The state-of-the-art baking lab, designed and developed with investment from the Synar Group and its subsidiary Euro Food Product Company integrates industrial-grade baking equipment with KPM's rheological and quality assurance technologies to link baking results with objective analysis.
WESTBOROUGH, Mass., May 28, 2026 /PRNewswire/ -- For generations of millers and bakers, baking tests have been the gold standard for evaluating flour, dough behavior, ingredient interaction, and finished product performance. However, baking tests can be highly subjective, time-consuming, dependent on operator technique, and can require large quantities of ingredients to produce test samples. Additionally, baking tests can only show the final product, and without a way to test ingredient formulations beforehand, the baker is often left guessing what could have gone wrong if the results are unsatisfactory.
