Why attend:
The course is designed for those who are either new to the flour milling industry or who may wish to have a more ‘hands on‘ approach to flour analysis. It will cover the theory behind flour analysis followed by a series of practical sessions. This course will give delegates ‘hands on‘ experience of the key analytical methods allied to a technical overview of the principles underpinning each test. In addition, the importance of the results obtained in the context of flour performance for baking will be underlined.

Course content:

• Protein content
• Moisture content
• Ash determination
• Flour colour
• Hagberg Falling Number
• Farinograph
• Extensograph
• Gluten measurements
• Importance of flour properties for baking

"Wheat flour is traded on the basis of agreed specifications. The methods of analysis used to test against these specifications include a range of sectorally specific tests (e.g. Hagberg Falling Number, Farinograph and Extensograph) as well as more general approaches such as the determination of protein and moisture content."

Dereck Buttler – 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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