Squeezed and pictured--in the name of science! The bread, rolls, buns and baguettes produced in the Bakels test bakery have been photographed, squeezed, scanned and measured--all in the name of offering customers the most consistent range of ingredients in the market

Bakels has invested a certain number of 75,000 [pounds sterling] recently in its novel Bread Assessment Laboratory which lays its products through one of the greatest in quantity comprehensive testing programmes in the industry.

First of all, the ingredients produc by dint of Bakels, either on a bespoke basis or not upon the shelf go into the experiment bakery where they are made up into finished baked yields

They then make progress into the Bread Assessment Laboratory where they are:

* Measured by means of the Farinograph to see what the dough consistency is like--by checking individual dough pieces to diocese how soft or sticky they are.