How Millers & Bakers Use Technology to Speak a Common Language of Quality (Milling and Grain)

Flour quality is not achieved only by meeting flour specifications. When you consider the science of baking and its many nuances, there is much more involved in developing a baker's "ideal" product than a balance of flour specifications (protein, starch, ash, etc.). However, bakers that prioritize quality control in their operations - with the help of compositional, functional, and rheological analysis technologies - they can improve how they communicate with their millers.

This Milling and Grain article defines the core analysis technologies needed to have a complete flour quality control protocol, and how bakers can use this data to engage their millers and realize paybacks in many ways.

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