Baking Innovation Lab
The Baking Innovation Lab, within the Hartwick College Center for Craft Food and Beverage, is a resource for quality testing, research, and education that supports small and mid-sized producers and processors of local cereals and grains; including, growers, bakers, and food product developers.
PARTNERSHIP FOR FOOD & GRAIN INNOVATION
The City of Oneonta along with Hartwick College has developed a 3,500-square-foot Baking Innovation Lab and classroom to provide testing of grain and flour, a pilot mill for production of 100% whole grain flour from a wide variety of grains, and a bakery to demonstrate and test processes and ingredients.
The project will support the region's agricultural industry and bolster Oneonta and Hartwick College's leadership in food and grain innovation.
Hartwick College proudly introduces the Baking Innovation Lab (BIL), a one-of-a-kind center on the East Coast
Hartwick College Unveils Baking Innovation Lab: A New Frontier for Craft Food and Beverage in New York
MILLING & BAKING TESTING SERVICES
The Baking Innovation Lab provides convenient, affordable, and reliable quality testing of locally produced raw grains, flour, and other grain-based products to assess quality, functionality and sensory properties for growers, bakers, and food product developers throughout the Northeast.
All testing is conducted using approved methods of analysis of the Cereals and Grains Association or the American Society of Brewing Chemists.
Questions? Email: [email protected]
Send clean and dry (<14% moisture) whole grain samples. Flour samples may be sent. All samples should be sealed in a moisture proof bag.
Samples should be clearly labeled with Variety Name, Farm, and Lot Code. Please ensure samples are representative of the lot.
Include form and check for payment and ship to:
Center for Craft Food and Beverage/BIL, Aimee Hill
Hartwick College
1 Hartwick Drive Oneonta, NY, 13820
Grain Moisture
$15/sample
Protein
$15/sample
Ash
$15/sample
Gluten/Glutomatic (gluten index, wet and dry gluten, water binding capacity)
$50/sample includes moisture test
SDmatic / Starch Damage
$50 for flour includes moisture test
$65 for whole grain includes moisture test and grain tempering/milling
Rheo fermenter / Proofing
$65 for flour includes moisture test
$75 for whole grain includes moisture test and grain tempering/milling
Alveograph
$90 for flour includes moisture test
$100 for whole grain includes moisture test and grain tempering/milling
Farinograph
$75 for flour includes moisture test
$85 for whole grain includes moisture test and grain tempering/milling
DON (ELISA)
$45 includes moisture test
Falling Number
$35 includes moisture test
STONE MILL & BAKERY
The Baking Innovation Lab will be home to a pilot stone mill and bakery that will be used to develop and demonstrate processes with local grains, test formulation changes to produce sample products for evaluation, and to develop marketing to showcase baked goods made with local flour.
Research will be conducted on novel varieties of soft and hard wheats as well as ancient grains such as spelt, einkorn, and emmer, for evaluation and experimentation.
BAKING INNOVATION LAB
Research & Testing Equipment
The Farinograph-TS rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards.
A versatile analyzer that provides automated testing of flour and dough characteristics. The instrument is self-controlled with its own cooling system, automatic water injection, and automatic positioning, crushing and blowing of the dough patties. The Alveolab® is more adaptable with a wider range of protocols and meets international standards.
The Rheofermentometer measures all types of yeast dough for dough development, the production of gas due to yeast action, the porosity of the dough, and the tolerance of the dough during proofing. The Rheo F4 is the only analyzer that provides all the key measurements for understanding dough behavior during proofing.
SDmatic is a simple and precise instrument to measure damaged starch in flours for the milling and baking industries. It is a fully automated enzyme-free analyzer that produces a reliable measurement of starch damage with only one gram of flour and within 10 minutes.
The Infratec 1241 is a whole grain analyser using near-infared transmittance technology to test multiple parameters (moisture, protein, oil, starch etc) in a broad range of grains.
The Perten Falling Number® System measures alpha-amylase enzyme activity in grains and flour to detect sprout damaged grain allowing users to optimize grain products for their intended use. Alpha-amylase activity is crucial to the final product quality of bread, pasta, noodles and malt.
When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Perten Glutomatic® System is the world standard for determination of gluten quantity and quality.
MALTING, BREWING & DISTILLING
Product Quality Research & Testing Services
Our Beverage Innovation Lab is located on the Hartwick College campus.