The Perils of Prediction-Based Flour Quality Analysis
Most quality control tools used in the grain-flour-bread industry today are over 100 years old. It was also a time when the miller was universally adorned as the “flour quality expert,” utilizing tools like the Alveograph as a value-added service to grow their influence with baker customers and gain a competitive edge.
Based on the data from these instruments, the miller could “predict” how a flour formulation would perform in the baker’s process.
As many bakers have seen, even with flours that meet the miller’s Certificate of Acceptance – which is typically based on protein content – they still often find production issues on the line. This highlights the risks associated with prediction-based flour quality analysis.
Download this white paper to learn:
- A multi-faceted flour analysis approach, utilizing multiple tools, is the most comprehensive method for fully assessing flour quality.
- How different tools compare in measuring similar flour properties (for example, using NIR devices for measuring Alveograph values).
- How bakers and millers who take a joint approach to quality control – rather than the miller being the sole gatekeeper – are better equipped to manage potential production issues that may arise.
📩 Download this white paper by filling out the form on this page.
