What is Water Absorption & Why is it Important to Baking?

After flour is milled and ready to use, the next question becomes: How will this flour perform to produce your unique baked products?

A flour’s water absorption capacity is a significant contributor to baking performance. Millers that can deliver flour with higher absorption potential are valued – but, as centuries of history have shown, without knowing the causes of water absorption capacity, there could be production issues down the line.

Download our white paper to learn:

• How water impacts the baking process, and what excessive or insufficient water may do to it.
• What else, independent of water absorption, may affect the dough system, and how can you measure those parameters.
• How merging laboratory tools with baking know-how can bring many benefits can help close the knowledge gap to command flour quality.

📩 Download this white paper by filling out the form on this page.

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