Objective Bread Measurement – BAKERpedia webinar (Bakerview)

Arnaud Dubat, Business Development Director at KPM, will present a new approach to quality control for industrial bakers. This approach consists of implementing objective measurements throughout the production process, from flour to dough to finished products.

The key idea is that flour is specific to each baker. Bakers must take into account the type of product being manufactured as well as the distinctive elements of the production process that can influence both dough behavior and the final product attributes.

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