Cargill builds new shortening pilot lab
September 20, 2018 By Bakers Journal
Cargill’s global edible oils business commissioned a new pilot scale lab specifically for bakery shortening development and production.
The shortening pilot lab, located in Minneapolis, was designed to accelerate their product development and commercialization efforts. The lab gives Cargill the ability to produce small-batch quantities of shortenings and similar products for bakery applications, to allow for swifter access to prototypes and samples, and to make real-time adjustments to production parameters.
The new pilot lab has state-of-the-art computer controls that allow for very specific and efficient process adjustments to meet bakery customers’ needs. These controls also track and record process data, giving visibility to settings and changes throughout the production process. This can help deliver the quality product needed when bringing it to full production scale.
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