Within Spec, but an Unsuccessful Bake

In a recent industry survey of commercial bakeries, 96% of respondents said that they sometimes receive flour that complies with every requirement of their supplier's Certificate of Acceptance (COA), but it does not perform as expected on the production line. While this struggle may only happen from time to time, if you've ever opened a silo of "in-spec" flour and it yielded out-of-spec finished products, then this paper is for you.

Download our white paper to learn:

• Why flour COAs of the past may not completely meet the needs of present day bakeries
• Why protein content alone doesn't predict loaf volume (backed by 11,775 baking tests across 355 wheat varieties)
• The starch "blind spot": ~70% of flour is starch, yet it's rarely specified at all
• Why borrowing someone else's flour quality data, or trusting a single lab number, comes with serious risks
• How recent challenging harvests have exposed specs written for a different era of wheat
• Five practical principles for upgrading your quality specifications without dismantling what already works

📩 Fill out the form on this page to access this free white paper.

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