Mixolab What is a Mixolab? The mixolab is dough testing equipment used to assess the baking quality and performance of hydrated cereal flours. It's used to characterize the rheological behavior and pasting properties of flour/water doughs and starch/water mixtures when subjected to the simultaneous action of mixing and heat transfer (changes in [...]
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 [...]
What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. [...]
Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, flour expert Dr. Hou also consults on implementing flour quality programs and product development for bakeries. We're [...]
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 [...]
Water Absorption Also Known as Water Hydration or Water Absorption Capacity (WAC) What is Water Absorption? Water absorption is the amount of water taken up by flour to achieve the desired consistency and create a quality end-product. It is the optimal amount of water you can add to a dough before it [...]
