Baked goods, cereal and pasta products

Products made from cereals are an important staple food. Ensuring the quality of these raw materials and products is a complex task, which our experts here are able to assist you with.

Our services for you

WESSLING offers you all of your required services from a single source: from advice in advance, sample collection and laboratory testing to interpretation of the findings, including recommendations for action. Our experienced experts are authorised to examine official counter-samples according to Section 43 of the German Food Ordinance.

Your contact person

„Our food experts offer customised analytical and consulting services to producers of baked goods and cereal products and to the trade. I look forward to advising you according to your needs.“

Grains - an important staple food for all of us

The consumption of bread covers large parts of the daily requirement for carbohydrates, protein and B vitamins in industrialised countries. The most important cereals are wheat, rye, rice, maize, barley, millet and oats. Pseudo-cereals, which are used as cereals but are not botanically classified as cereals, include buckwheat, amaranth and quinoa.

Grain mill products

As the degree of fineness increases, a distinction is made between meal, semolina, haze and flour. In addition, as fineness increases, more shell components enter the flour, making it darker and richer in vitamins and minerals.

Baked goods

These include bread, biscuits and fine baked goods. Baked goods with a low water content are called long-life baked goods.

Pasta products

They are made from wheat flour products, with and without the addition of egg, in numerous forms. Durum wheat is preferred for production because its higher gluten content (protein content) results in better processing properties and favourable sensory characteristics, such as texture and bite.


Cereal flakes, muesli, cornflakes and similar products are available in numerous varieties. They are usually eaten with milk, yoghurt or fruit juices.


Starch is obtained from cereals or other starch-containing raw materials, such as potatoes, manioc or tapioca. It is used as native or modified starch in numerous applications.