Hartwick College Debuts Baking Innovation Lab
Hartwick College in Oneonta, N.Y., recently debuted its new Baking Innovation Lab (BIL), part of the Hartwick Center for Craft Food and Beverage, according to a news release. The 3,500-square-foot facility serves as a lab for innovation, collaboration, and experimentation within the food and grain sector. Its ultimate purpose is to boost mid-sized producers and processors of local grains and cereals—namely, bakers, food product developers, and growers.
The lab features amenities like a pilot mill, bakery, and academic space. It will also provide quality testing for local grain & flower products, including grain and flour quality testing, test milling on stone, and recipe development for both whole-grain and stone-ground flour. It will also enable bakers and food developers to experiment with new and revised recipes and formulae, create sample products, and refine processes.
“The launch of the Baking Innovation Lab represents a major advancement in our dedication to the craft food and beverage community,” said Hartwick College President James Mullen. “By offering vital resources and expertise, we enable local producers to innovate and enhance their products, ultimately benefiting our regional economy and food culture. We are thrilled that Hartwick College will establish a presence downtown. This initiative would not have been possible without the unwavering support of the Hartwick College Board of Trustees, the City of Oneonta and the commitment from the Governor’s office.”
The BIL is just one component of a $19-million mixed-use development that is part of the Oneonta Downtown Revitalization Initiative. Funding for the lab came from federal, state, and private contributors including the U.S. Department of Education, the New York Department of State, the City of Oneonta, and the Downtown Revitalization Initiative, among others.
“The baking lab represents our dedication to the craft food and beverage industry by providing essential research and resources to businesses utilizing flour and grain,” said Baking Innovation Lab director Aimee Hill. “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.”
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Matt Jones is senior editor of Spaces4Learning. He can be reached at [email protected].