Hawkins Watts has invested in expanding its technical bakery capability over the past 18 months as part of a major upgrade to its Penrose R&D laboratory, in response to growing demand for more advanced product development support across food, beverage and health and nutrition applications.
“The investment reflects the level of technical support our customers are looking for, particularly as product expectations and processing requirements continue to evolve,” says Matt Cable R&D manager.
Cable says the investment has focused on people and infrastructure to better support customers working through formulation and scale-up challenges.
A key addition to the team is bakery specialist Lundi Chhun, who has hands-on experience across a wide range of bakery applications. His work focuses on resolving formulation challenges, optimising processes and developing products that can be scaled into commercial production.
“Having practical bakery experience allows developments to be grounded in real processing conditions, ensuring products are both functional and commercially viable,” says Chhun, business development manager.
The upgraded laboratory more than doubles the size of the previous facility and has been designed as a purpose-built space for advanced development work. As part of the upgrade, an iCombi Pro multi-functional oven has been installed, capable of operating as a proofer, conventional oven and steam oven, along with air-frying and ready-to-eat development applications.
“The flexibility of the equipment allows our technologists to closely replicate commercial processing conditions and explore a wider range of product formats,” Chhun says.
The laboratory is supported by a suite of analytical equipment used to deliver objective, data-driven development. This includes viscosity measurement using an Anton Paar Visco QC300 viscometer, texture analysis with a TA.XT texture analyser, and microscopic structural evaluation.
“Access to analytical data supports more consistent product performance and enables a more structured approach to development,” Cable says.
Hawkins Watts’ R&D team of five technologists, led by Matt Cable, works collaboratively with Chhun on bakery projects. The team is also supported by Jono Au-Young, who specialises in hydrocolloids and their functionality across bakery and broader food applications.
“Understanding how hydrocolloids influence texture and processing behaviour is critical, and we provide training to help customers apply these systems effectively,” Cable says.
Where customers prefer to retain existing ingredient systems, formulations can be developed around them to support efficient manufacturing outcomes.
The business also draws on partnerships with global ingredient suppliers, including IFF, Palsgaard and Symrise, to support local development work.
“Combining global ingredient expertise with local application knowledge allows us to support customers through the full development process,” Cable says.
Cable adds that the expanded laboratory and technical capability position Hawkins Watts to support a broader range of product development work, from early-stage concept through to commercially viable production.
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