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
Tag: dough viscosity
An automated method to control cookie flour quality
An internationally recognized method helps characterize the water absorption capacity with ease and efficiency. Like many baked products, cookie flavor is an essential aspect of overall quality, as is their texture and appearance.
