Although protein receives all the attention when it comes to describing flour quality, it's important to remember that flour is nearly 70-80% starch.
Baking strength is measured using the Alveograph and is a key parameter for dough analysis; it’s the famous "W” of the Alveograph test result chart.
Automated vision inspection technology, like the Q-Bake™ Vision Inspection, ensures 100% objective and consistent product measurements on a processing line.
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