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    • Profile PhotoSylvester
      Post count: 1

      I have been testing and observing quite a number flour samples for the past years. I don’t seem to get some answers to some questions I have and I want help with on this subject.

      Although I feel this will be bottom lined to be an additive or improver issue, I really want to know why and how or which types can help here. The pictures are from the same bakery (recipe and baking procedures are the same), the flour samples have wet gluten of 33.0 (both samples) falling number between 290 to 305 and moisture 13.5 to 13.7

      Kindly comment on the crumb structure. I need help. Thanks.


    • Profile PhotoMark Floerke
      Post count: 223

      Hello @sylvester1d,

      At the moment we limit the size of attachments to 1 MB each (1024KB).  Could you please upload the images in a smaller file size?

      Wheat flour is a product of nature, and does change from season to season, and even between sourcing regions.  If the flours are not all from the same mill, there will also be differences.  Working with your suppliers for the right improvers for the flour is key.  Both your flour supplier and your ingredient supplier.

      When we can see the images it may be easier to comment, and get an idea of the differences you are seeing.  I have seen where protein, ash, and falling number are almost identical, but they bake very differently.  the baking quality of the gluten protein can only be proven in final bake testing, in most cases.

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