The Lab

What makes the California Wheat Commission different than other wheat commissions?

Great question.

1. Our State of the art laboratory

2. Our impeccable lab staff

3. The services we are able to offer

Lab Services

Research & Development
We do many different types of research and development activities at our lab including - running all wheat trials from the UC Davis Wheat Breeding and Extension Programs, testing and developing final products for companies' products like tortillas, breads, pastas, testing dough rheology, and
much, much more!
Product Development
Helping companies create products that comply with specific criteria is a big part of what our lab does. We are not limited to wheat-based products only, but work with other grains as well! We help industry by creating and testing grain-based products that meet specific needs. We also offer on-site training. Check our calendar for upcoming opportunities.
Problem Solving
Send a sample, information or schedule a visit with us to work out any issues your company has with the flour used for baking. We often help people work through issues surrounding a specific product. Additionally, we can help if you're having trouble interpreting data from tests on your products.

LAB TEST ORDER FORM

Download the list of available lab services and prices below.

TRAINING COURSES

Introduction to Wheat Quality Course - Session 1 (March 3-5, 2020)

Introduction to Wheat Quality Course - Session 1

March 03, 8:00 AM – March 05, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Need to learn about wheat quality of soft, hard, and durum wheat? Join us for a 3-day course at the California Wheat lab.

 

Tortilla Quality Course (March 30-31, 2020)

Tortilla Quality Course

Mar 30, 8:00 AM – Mar 31, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Do you need to learn about Wheat Quality for Tortillas? We will teach you the basic wheat quality testing and blends for tortillas, and the final product application in tortilla quality.

 

Introduction to Artisan Baking + Wheat Quality (April 20-21, 2020)

Introduction to Artisan Baking + Wheat Quality

Apr 20, 8:00 AM – Apr 21, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Do you want to learn more about the science behind bread, and learn about artisan bread making? This class is for you! Join us at the California Wheat Lab for a 2-day training.

 

Durum and Pasta Quality Course - Session 1 (May 18-21, 2020)

Durum and Pasta Quality Course - Session 1

May 18, 8:00 AM – May 21, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Learn about durum quality and pasta processing – extrusion, drying, and cooking. Learn what makes a high quality pasta.

 

Introduction to Wheat Quality Course - Session 2 (June 1-3, 2020)

Introduction to Wheat Quality Course - Session 2

June 1, 8:00 AM – June 3, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Need to learn about wheat quality of soft, hard, and durum wheat? Join us for a 3-day course at the California Wheat lab.

 

Curso de Calidad de Trigo en Español (Noviembre 2-6, 2020)

Curso de Calidad de Trigo en Español

Nov 02, 8:00 AM – Nov 06, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Entrenamiento de calidad de trigos suave y duro, y aplicaciones en productos como pasta, pan, galletas, y tortillas.

 

Durum and Pasta Quality Course - Session 2 (Dec 1-4, 2020)

Durum and Pasta Quality Course - Session 2

December 1, 8:00 AM – December 4, 5:00 PM
California Wheat Commission, 1240 Commerce Ave # A, Woodland, CA 95776, USA
Learn about durum quality and pasta processing – extrusion, drying, and cooking. Learn what makes a high quality pasta.

 

Visit Us

Stop in anytime between 8am-5pm

See What’s New

Follow along on our Instagram to see what we’re doing in the lab and other news!

inside the lab

Baking with Keith Giusto at the Artisan Baking Center

Wheat Quality

Desert Durum®