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| Central Laboratory for Bread and Wheat (CLBW) |
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The Industrial Research Institute manages and operates the work of the central laboratory for grains, flour and bread research on behalf of the Ministry of Economy and Trade. The laboratory is equipped in accordance with highly specialized international cereal laboratories.
The Main objective is to control the quality of the imported and the locally produced wheat and wheat products so that the Lebanese products (Bread, cookies, pastries…) are of good quality, sound and healthy at all times.
To reach this objective this laboratory is engaged not only in analyzing wheat, flour and bread referring to International methods set by AACC and ICC, but also weekly routine quality controls are done on local mills.
Research programs are also set by this unit in an attempt to improve the quality of the Lebanese Arabic Bread, and recently research programs are set to help millers develop new kinds of flours intended for the production of new trends of breads, pastries,…
Laboratory Activities
The main activities of the
laboratory are channeled towards:
- Providing technical advice for the ministry (cereal office), miller and bakers.
- Resolving the technical production problems of flour and bread.
- Making research on flour and wheat in order to improve the flour quality intended for the production of Arabic bread or French bread, pastry, cookies, etc…
- Training students or beginners in this field.
- Participating in the settlement of Lebanese Standards for grains, flour and bread.
 Email the CLBW Lab
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