Dough consistency is vital to final baked product quality. At an individual level, one can add more flour if the dough is too soft, or more water to a dough that is too firm to achieve ideal consistency. However, while these issues are easily resolved in our kitchens, for a high-volume baking operation, these adjustments are not so simple, and can cause serious and costly production issues.
Because different flours have different water absorption rates, having clear knowledge on the water absorption capacity of flour before production can help bakers mitigate common production challenges.
During the webinar, our flour & dough specialists will cover:
- Why controlling water absorption capacity is important and how it affects raw material and final products
- How flour constituents like fiber, starch, and protein content can influence water absorption capacity
- How to apply technologies to help balance flour water absorption rates and rheological properties to produce your best-possible products
The webinar is available in English, Arabic, French, Russian, and Spanish.
Reserve your spot today!