Proven Flour Quality Analysis Tools & Strategies to Meet Baker Demands (Webinar)
The miller's expertise relies on producing flours that are compliant with the baker's Certificate of Acceptance (COA). Whatever the strategy—wheat selection, blending of wheat or flours, including additives or improvers, and others—their top objective is to deliver consistent flour for bakers while minimizing material costs.
Many bakers utilize baking tests to validate flour quality. However, baking tests require time and baking knowledge and do not represent the baker's true industrial process.In the next episode of the Baker & Miller Educational Webinar Series, our flour & dough specialists will introduce complementary technologies to help millers streamline baking tests and consistently deliver top-quality flours compliant with their customer’s COAs. These technologies include:
- SDmatic 2: A simple, automated method to validate damaged starch content in flour
- Alveograph Test Instruments: The only rheological method standardized for wheat and flour
- Rheo F4 Dough Proofing Analyzer: An all-in-one instrument to simulate the proofing process and better understand baking tests
Dates & Times
English | Watch the Recording! ▶️
Español | Miércoles 13 de noviembre | 14:00 UTC
العربية | الخميس، 14 نوفمبر/تشرين الثاني | 8 صباحًا بالتوقيت العالمي المنسق
Français | Vendredi 14 novembre | 14:00 UTC
CLICK HERE to register to attend LIVE in your preferred language.
