ONEONTA, NY — Hartwick College celebrated the grand opening of its Baking Innovation Lab (BIL), a one-of-a-kind center created to support local food innovators.
The 3,500-square-foot facility will play a pivotal role in advancing innovation within the food and grain sector, with a primary goal of bolstering the efforts of small- and mid-sized producers and processors.
“The launch of the Baking Innovation Lab represents a major advancement in our dedication to the craft food and beverage community,” said James Mullen, president of Hartwick College. “By offering vital resources and expertise, we enable local producers to innovate and enhance their products, ultimately benefiting our regional economy and food culture.”
The BIL is equipped with a bakery, pilot mill and classrooms to provide reliable, affordable and comprehensive testing services for locally produced grains, flour and grain-based products. Students of Hartwick College will have the chance to collaborate with industry experts, refine their skills and contribute to the food and grain sector.
The BIL will also supply bakers and food developers with a designated area to experiment with formulation changes, produce sample products and refine their processes.
“With our cutting-edge grain and flour quality testing and baking equipment, we are excited to offer a range of services that will deepen our understanding of grain quality in baking, milling and whole-grain flour applications, and enhance the work of local producers,” said Aimee Hill, director of the BIL.
