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Dough consistency is vital to final baked product quality. At an individual level, one can add more flour if the dough is too soft, or more water to a dough that is too firm to achieve ideal consistency. However, while these issues are easily resolved in our kitchens, for a high-volume baking operation, these adjustments are not so simple, and can cause serious and costly production issues.

Because different flours have different water absorption rates, having clear knowledge on the water absorption capacity of flour before production can help bakers mitigate common production challenges.

In our next webinar titled “Answering the Challenges of Water Absorption Control” our flour & dough specialists will cover:

  • Why controlling water absorption capacity is important and how it affects raw material and final products
  • How flour constituents like fiber, starch, and protein content can influence water absorption capacity
  • How to apply technologies to help balance flour water absorption rates and rheological properties to produce your best-possible products

Use the Contact Form to Register for this Webinar

This webinar will be presented in 5 different languages over separate sessions. 

English / December 12, 2022
Français / 13 décembre 2022

Español /14 de diciembre 2022
عربي / 15 ديسمبر 2022
Русский /
16 декабря 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! ▶️

What's Causing Sticky Dough, Cracked Product, and Other Quality Challenges?

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

How to Analyze & Predict the Behavior of Whole Wheat / High-Fiber Flours

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

 

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