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Tag: SRC

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

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.