An automated method to hit the ‘sweet spot’ in cookie flour quality
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.