Back to Flour - Size and Shape of Baked Products
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Size and shape go beyond appearance, they shape how customers judge quality and consistency. Whether it’s a flaky croissant or a loaf of sandwich bread, uniformity ensures dependable results: even baking, ideal texture, and the level of reliability customers expect every single time.
Consistent, well-formed products deliver several key advantages:
- Quality & Consistency
- Texture & Structure
- Appeal & Sales
- Efficiency
Transformation of Dough
As part of the Back to Flour Series, the Transformation of Dough reveals how flour composition directly affects characteristics like softness, stickiness, volume, color, shelf life—and critically—size and shape.
Key flour components impacting these attributes include:
- Proteins
- Damaged Starch
- Amylase Activity
- Ash Content
- Starch Viscosity
- Lipids
For a quick overview: 📄 Download the PDF: Baking products: Understanding What Impacts 100% of Baked Product Size & Shape.
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