KPM - Lets Talk About Quality Control in the Food Industry
Featured

Learn about the solutions available from KPM for high-volume production of cakes.

Download English PDFDownload Chinese PDFDownload French PDFDownload German PDFDownload Polish PDFDownload Spanish PDF
Solutions for Cakes Manufacturers
Share This:
Application Note

Related Resources

In the interconnected sectors of grain, milling, baking, and snack production, ensuring consistent quality, optimizing processes, and meeting evolving customer expectations are critical challenges that KPM can help with.

Analytical Solutions for Grain, Milling, Baking & Snack Foods

Brochure

While bakers have traditionally relied on millers to manage flour quality specifications for their products, a baker can be more proactive and utilize easy-to-use instruments to make better production decisions.

Bakers Must Take Control of Flour Quality (Snack Food & Wholesale Bakery)

Industry Publications

Many bakers relate damaged starch as a flour quality parameter that “damages” product quality. However, damaged starch content in flour provides beneficial effects to help bakers produce top-quality products.

Why Damaged Starch is a Must Parameter in Flour Specifications for Bakers

Industry Publications

Knowledge Center

Related

Heading