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.
"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."
Sam Millar – Event Director
Early booking discount conditions
See other events in the Cereals, Milling and Baking section