Why attend:
Wheat flour is widely used in a variety of food products in addition to the full range of bakery goods. The physical and chemical properties of the initial wheat have a significant impact on the properties of the final flour and its suitability for the end-processor. In addition, milling also impacts significantly on flour characteristics. This course is aimed at those responsible for both aspects of flour supply: those producing flour to match a given end-process and those buying the flour who need to understand how the agreed specification will relate to their ability to generate the desired end-product.

Course content:

• Typical parameters used as a basis for specifications
• What aspects of flour properties are covered by specifications (and which aren‘t)
• Wheat and flour properties and the impact of milling on flour characteristics
• The basis of the analytical methods used for assessment against specifications
• Flour requirements for a range of defined end-products

"Agreed flour specifications represent the technical basis for trade between flour millers and their customers. Understanding what these specifications mean for endprocessors and the factors which may affect them is critically important for an efficient supply chain."

Sam Millar – 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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