Quick characterization of waffle flours
Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour used should meet certain characteristics when it comes to protein and gluten content.
LIBRARY ARTICLES
Artificial intelligence for the fermentation chamber
Ensuring constant results from the fermentation process is largely dependent on considering the challenges of working with a living product. Artificial intelligence provides promising opportunities in the flexible management of the process.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
