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.
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.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.