Better Define Flour Quality Parameters with Objective Final Product Measurement (Video - BAKERview with BAKERpedia)

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KPM - Lets Talk About Quality Control in the Food Industry

Better Define Flour Quality Parameters with Objective Final Product Measurement (Video - BAKERview with BAKERpedia)

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KPM - Lets Talk About Quality Control in the Food Industry
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This webinar, titled "Stop Guessing, Start Knowing: A Way to a New and Improved QC Strategy" delivered in partnership with BAKERpedia in their BAKERview series, focuses on enhancing quality control strategies in production by utilizing objective measurement techniques to better define and ensure flour quality.

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Better Define Flour Quality Parameters with Objective Final Product Measurement (Video - BAKERview with BAKERpedia)
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In this segment of BAKERpedia Thought Leadership Thursday, Lena Bosc-Bierne from KPM Analytics and Dr. Lin Carson discussed the evolving landscape of flour selection in the baking industry. They highlighted the limitations of traditional methods, which often fail to account for the specificities of modern baking processes. The discussion underscored the importance of new technologies that offer a more objective approach. These advancements provide better control over flour and dough quality and offer valuable insights that can assist bakers in refining their techniques to achieve consistent, high-quality results. The shift towards objective, technology-driven approaches is essential for enhancing quality and consistency in the baking industry.

Improve Flour Selection with New Technologies - BAKERpedia Thought Leadership Video

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