Why Your Flour Quality Control Sometimes Fails, and How to Fix It

Baking Industry Observations Often Overlooked

Baking processes have evolved remarkably over the last 20 years. Products that were supposed to be only shapeable by hand are now produced on high throughput industrial processes using sophisticated automated machines.

Nevertheless, the methods for evaluating flour quality have generally remained the same. To achieve success in these changing times, bakers have more opportunities to take a more impactful role in defining flour quality specifications for their unique processes.

This paper provides the guidelines to help bakers become more proactive in controlling flour quality for their unique process by applying tried and true technologies.

Download Our Baker’s Process Guide to Learn:

  • Which flour parameters influence important dough rheology properties (stickiness, texture, volume, etc.) and the tools bakers can use to measure and control them.
  • How bakers can take a more decisive role in defining their Certificates of Acceptance (COAs) for incoming flour.
  • New strategies for bakers to address today’s industry challenges like labor shortages, rising ingredients costs, growing consumer demands (keto, whole wheat, gluten-free, etc.), and more.
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