15 Jun 2026
We are proud to announce the opening of our new Flour Competence Center – a pioneering space dedicated exclusively to flour analysis, the interpretation of variations and application guidance. Based at our headquarters in Groot-Bijgaarden, Belgium, the center brings together advanced analytical equipment and R&D expertise to help translate complex flour variability into practical insights. This will equip bakery producers with the knowledge and tools needed to meet the challenges of an increasingly unpredictable supply landscape.
The challenge of flour variability
Flour variability is caused by inconsistencies in crops, due to changing climate conditions, agricultural practices and global supply dynamics. Inconsistency and quality fluctuations can directly impact flour’s process stability and final product quality. Even small variations in key parameters such as protein content, enzyme activity, water absorption or moisture levels can significantly affect dough behavior, fermentation and finished product characteristics. With no two wheat harvests the same, there is a growing need for deeper flour understanding and more predictive, data-driven solutions.
A center for expert flour research
To address these challenges, our new center will lead a series of targeted research initiatives, including studying the evolution of crops and their impact on bakery and patisserie products, identifying new ingredients to stabilize flour quality, evaluating the performance of regenerative flour in finished products and advancing next-generation flour analysis.
Insights generated at the new center will feed directly into the development of our bakery improvers and sourdough as well as its patisserie mixes. By linking flour data to real baking performance, we will continuously refine its portfolio to help customers mitigate variability and maintain consistent quality – whether in fresh breads, frozen dough applications or across extended shelf life in soft products.
Global data, local expertise
The new Flour Competence Center is digitally connected to a network of flour laboratories around the world. This allows us to combine global data with local expertise, building a comprehensive understanding of flour behavior while delivering solutions tailored to regional crop conditions and customer needs. Taking a “glocal” approach ensures insights remain both scalable and relevant across different markets and production environments.
Flour forms the base of most bakery recipes, yet it is one of the most complex and variable raw materials in the industry. With our new Flour Competence Center, we leverage global data, advanced analytics, and GenAI-driven predictive modelling to better understand and anticipate flour variability, translating insights into practical solutions for our customers. This capability becomes critical as the shift toward regenerative agriculture increases raw material variability, and it enables us to support customers more proactively in adapting processes, maintaining consistent quality, and translating variability into new sources of value.
Paul Baisier - Chief R&D Officer at Puratos
The center will also support collaboration across the value chain, strengthening internal expertise, engaging with customers and partners and contributing to ongoing advancements in flour science. As the industry continues its move toward more sustainable and regenerative agricultural practices – often associated with increased raw material variability – this expertise will play a critical role in helping customers adapt with confidence.
Our new Flour Competence Center officially opened on June 15, 2026. For more information, visit https://www.puratos.com/blog/how-puratos-helps-you-master-flour-variability
