Discover the FoodLab "Cereals" zone!

The FoodLab is the new multi-process agri-food hall at the CTCPA and UniLaSalle in Beauvais (60). It has been operational since early 2024. Discover the "Cereals" zone!

You ask yourself " Which shaping technology should I use to make my cookie?" , " Is my formulation suitable for the selected shaping process?" , " Where do I make my pre-series? " ? Let the experts from the CTCPA and UniLaSalle help you at the FoodLab!

We can help you with :

R&D SERVICES FOR CEREAL PRODUCT DEVELOPMENT

We support you throughout the life of your project:

• Market watch and competitive benchmarking / Scientific and technical bibliographic watch / Study of regulatory requirements


• Definition of product development specifications (cookies, cakes, cereal bars, etc.)


• Research and proposal of classic or innovative ingredients, incorporation of legume flours or new protein-rich plant raw materials.


• Recipe formulation testing and prototyping at different scales


• Recipe optimization (salt/sugar reduction, gluten-free, clean label, Yuka, etc.)


• Improvement of Nutriscore®,


• Determining and optimizing shelf life (DLC / DDM),


• Testing different packaging methods (film type, modified atmosphere)


• Analyses (microbiological, organoleptic, nutritional) in our laboratories

MANUFACTURE OF MILLINERY

To produce samples for consumer tests or market test (between 100 and 2,000 samples), or as part of projects for reformulation (feasibility testing phase to avoid mobilizing a production line).

Thanks to a range of mobile pilot equipment, all types of cookie dough can be processed in the FoodLab at speeds of up to 300 kg/h :

• Laminated and roto-cut hard doughs (e.g. Viennese pastries, palms, crackers).


• Semi-hard pasta shaped by a rotary press (e.g. patties, butter rolls, etc.)


• Fatty dough shaped by a thread-cutting machine (e.g. cookies, tarts, tartlets).


• Soft to liquid doughs that are processed by batching (e.g. madeleines, financiers, sponge cakes, cakes).

TRAININGS

Cycle métier: "Expand your cookie production business"(June 24-28, 2024)

Short courses :

• "Formation conservation des produits céréaliers, DDM determination (ctcpa.org)" (in French)


• "Cookie and pastry formulation: a CTCPA training course".

& customized training :

• on raw materials such as flour (NB: the CTCPA has extensive expertise in this area, carrying out over a hundred analyses of cookie flour each year as part of the cookie test)


• In-depth technological modules on the use of rotary presses, yellow doughs and baking.

Contact Gilles BERTHEAU - Head of Cereals, Plant Proteins and Pulses, gbertheau@ctcpa.org

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Find out more about FoodLab : FoodLab - Hauts-de-France - Multi-process food hall (ctcpa.org)
Find out more about UniLaSalle : UniLaSalle - Engineering and veterinary schools, bachelor's and master's degrees