Why attend:
A wide range of complex parameters may be used to characterise flour quality. This workshop will simplify the technical aspects of flour performance by relating key indicators of functionality to final product quality. Delegates will also be provided with a qualitative appreciation of the science behind flour processing, allowing end-users to set appropriate flour specifications.

Course content:

• Relating key quality parameters to end-use suitability
• Flour grades: understanding flour specifications
• Quality: flours for biscuit making
• Quality: flours for bread making
• Use of enzymes as flour improvers/processing agents
• Functional rheology and baked product quality

"This one-day course is designed to provide a greater understanding of flour characteristics, functional indicators of performance and end-use suitability, to bakery and cereal technologists. Delegates will gain an appreciation of key quality parameters, and the technology used to describe them, in relation to flour processing and application."

Neal Matthews – Event Director

Early booking discount conditions

Related training
See other events in the Cereals, Milling and Baking section

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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