Flour Spec Sheet Also known as technical product data sheet What is a Flour Spec Sheet? A flour spec sheet is a document that provides information on flour’s technical specifications. It should express and define the flour requirements that must be met by the mill in order to comply with the bakery’s [...]
Alveograph What is an Alveograph? An alveograph is a rheological tool used to assess the baking performance of flours used in baked products (bread, noodles, tortillas, biscuits, etc.). It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during [...]
Farinograph What is a Farinograph? The farinograph is a tool to assess baking qualities and performance of wheat flour doughs. It records the resistance to deformation, or the consistency of dough mixed from flour and water. To millers and bakers, farinographs are essential for: Adjusting dough mixing parameters: absorption, time, pre-hydration ratio [...]
An extensograph measures flour quality and the dough strechablity. Extensograph What is an Extensograph? An extensograph is a tool used for measuring the flour quality and stretching behavior of dough. Extensional properties, which determine the course of dough expansion during proofing and baking, have a direct effect on: Loaf volume [...]
Dough rheology is affected by water absorption as seen in this Farinograph. Rheology What is Rheology? Rheology is the study of how liquid, solid or semi-solid materials deform or flow, when a force or stress is applied to them. The study of rheology involves stress and strain measurement. Strain is [...]
