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bbi-2023-05-An automated method to hit the ‘sweet spot’ in cookie flour quality
By: Lena Bosc-Bierne, Food Applications & Products Manager, KPM Analytics

An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.

Have you had a walk down the cookie or biscuit aisle of your local supermarket recently? You can probably picture the wide varieties of colorful packaging, cookie styles, shapes, flavor varieties, and many other features cookie companies use to help their product stand out. These attention-grabbing efforts are not just creative marketing techniques; they represent a cookie brand’s promise of a unique snacking experience.