Cookie Flour Selection & Quality
Protein content and spreadability are important factors when selecting the proper flour for cookies. BUT, this information is not sufficient: other quality parameters exist such as consistency, blisters, cracks, stickiness, shape, and color. These are essential to ensuring final product quality.
In this paper, Cookie Flour Selection & Quality, written in collaboration with Bakerpedia, read how measurement solutions are providing data about quality and process control that can be used for producing high-quality products, consistently.
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