Profile PhotoZziwa
Participant
@kamos-bakehouse-ltd
Post count: 49

THIS QUESTION IS VERY BROAD AND ITS DEMANDING SO ITS LIKE HOLDING A BAKE SHOP IN ONE HAND
TO optimize wheat usage i think you need to understand wheat flour,and the wheat grain and the process through which its produced and its types then when you put this knowledge all in place you will be in position to relate its usage with the minimum basic requirements of the product you want to bake so you should be well equipped with basics of production of those specific products

The performance of the wheat flour is always i identified by the baker himself by touch and sight of the dough and remember that its also influenced by the mixing technique and the type of product to be produced then for me in the bakeshops attended adjustments of additives in the dough were try and error method until perfection (dosage is always given by the manufacturer but again there are very many things that affect ingredient variations from bakeshop to bakeshop for example altitude,temperature ,PH of the water and its hardness,then experience of the baker etc) so for me i think its up-to the baker to make adjustments until a desired effect is got.

the third part is not clear
sensory matrix is wide i cant explain