The Corbion Innovation and Collaboration Center, which opened for business in two phases over the summer, features a full-scale baking lab. This includes a bakery analysis area for assessing the physical properties of doughs and/or batters (e.g. extensibility, viscosity, flowability, gas retention) or of finished products (e.g. texture, moisture, volume, color, pH).

Learn more about the Corbion Innovation and Collaboration Center in our latest slideshow.