Bakery

Bakery products such as bread, biscuits, pastries, and baked cakes are subject to strict quality standards regarding nutritional composition, shelf-life, and ingredient consistency. Accurate analysis supports product development, quality control, and regulatory compliance across the supply chain.

Velp provides analytical solutions tailored to the bakery industry, helping laboratories and manufacturers monitor critical parameters in raw materials and finished goods. Our technologies ensure precise, repeatable results with intuitive operation and compliance with international standards.

We support public and private entities in:

• Protein determination using both Kjeldahl and Dumas methods.
• Crude and total fat determination through solvent extraction.
• Evaluation of fat oxidation to study shelf-life, compare formulations, test alternative ingredients, and assess packaging impact.
• Sample preparation with a broad range of reliable benchtop laboratory equipment.