Research and Development
Research & development (R&D) in CI is a process intended to create new or improved technology in the filed of flour treatment and quality control of wheat & its milled products that can provide competitive advantage for our clients, partener & employees.
The objective of R&D in CI is to obtain new knowledge, applicable to the baking &milling activities and quality control of all products, that eventually will result in new or improved products, systems, or services that can increase the client's sales and profits.
Baking Trials (Trial Bakery)
CI established a well equipped experimental baking lab, determines the baking properties of the flour as processed at commercial bakeries. CI baking trials lab is including a different tootles &baking equipments that make it possible to bake under any conditions found anywhere in Egypt. A staff of experienced bakers produces number of bread varieties of Egyptian, Arabic & European baked proudest in order to optimize the results.
Flour And Rehelogy Laboratory
in the frame work of IC policy to boost quality of wheat flour on the basis of international reference by implementing quality and conformity system through a well equipped laboratory ,newly established and include a series of instruments designed by Chopin , per ten ,Charm companies for making a complete analysis to wheat, flour & mill feeds.
The rheological experiments are pastes of the most important tests that linked the internal and external specification of the baked products, pasta, wafers and biscuits.
