The instrument can employ standard or customized test configurations to ascertain the water absorption, development time, dough mixing profile, stability and softening of wheat, durum rye, and ...

When I was in culinary school we were given product ID tests, and the most difficult one, by far, was a flour test orchestrated by the baking instructors during the second round of baking classes.

ANAHEIM– If you test enough flour you can find some contaminated by the potentially deadly pathogen–E. coli O157:H7–but testing probably is not going to do much when it comes to making flour safe to ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. With the holidays quickly approaching, the amount of baking that happens ...