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Has this ever happened to you: You have begun a new batch for your baked product, followed all the steps of your recipe down to the finest detail, only to find that your dough is excessively sticky after mixing, shaping, or proofing?

Even if all your production processes are optimized, there is still one variable in flour quality that can offset your efforts: an imbalance in starch damage.

In this webinar, our flour & dough quality specialists will guide you on: 

  • How starch damage directly influences dough stickiness, cracked or inconsistent final products, color inconsistencies, and other negative impacts.
  • How to use the CHOPIN Technologies SDmatic – a simple, precise, and internationally-recognized standard to verify starch damage in just 10 minutes.
  • How to develop protocols with the SDmatic to predict and control end-product quality.

Register now for:
What's Sticky Dough, Cracked Product and Other Quality Challenges?

This webinar will be presented in 5 different languages over separate sessions. Select your language of choice from the registration form.

English / Watch Now!▶️
Français / Watch Now!▶️
Español / Watch Now!▶️
عربي / 30 يونيو 2022
Русский / 1 июля 2022

 


Upcoming Episodes in Our Webinar Series

How Do I Begin to Adapt My Recipe to Wholemeal / High-Fiber Flours?

English / September 26, 2022
عربي / 27 سبتمبر 2022
Français
/ 28 septembre 2022
Русский
/ 29 сентября 2022
Español
/ 30 de septiembre de 2022

 

Answering the Challenges of Water Absorption Control

English / November 21, 2022
Español
/ 22 de noviembre de 2022
Français
/ 23 novembre 2022
عربي / 24 نوفمبر 2022
Русский
/ Ноябрь 25, 2022


Watch the Recordings from Our Previous Sessions

How Can I Reduce My Need for Costly Baking Trials?

English / Watch Now! ▶️
عربى     Watch Now! ▶️
Русский /Watch Now! ▶️
Français /Watch Now! ▶️
Español /Watch Now! ▶️

Register Now for This Upcoming Webinar