How are you controlling the dough-shaping process in your baking operation? 

Dough shaping significantly affects the final product’s size and shape. Controlling the dough shaping process will ensure that the final product will fit into its packaging and meet consumer expectations for appearance.

However, aside from final product aesthetics, dough shaping also impacts the texture and structure of any baked product. 

In our next Baker & Miller Educational Webinar Series episode titled “Shaping: How to Master a Key Step in the Baking Process,” our flour and dough quality specialists will explain how bakers can apply analysis technologies to master the dough-shaping process. Register now to learn:

• How to control excessive dough shrinking or expanding in the shaping process
• How to anticipate the shape of the final product before production
• How to obtain other dough property insights during shaping, and more!

This webinar will be presented in five different languages over separate sessions. Use the registration form on this page to save your seat!

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

Future Episodes in Our Series:

 Proofing: How to Master a Key Step of the Baking Process

Dates to be announced.

Answering the Challenges of Pulse Flour Quality Control

Dates to be announced.

Watch the Recordings from Our Previous Episodes
(Links Include Presentations in All Languages)

Mixing: How to Master a Key Step in the Baking Process
Watch the Playlist ▶️

How Can I Reduce My Need for Costly Baking Trials?
Watch the Playlist ▶️

What's Causing Sticky Dough, Cracked Product, and Other Quality Challenges?
Watch the Playlist▶️

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

Answering the Challenges of Water Absorption Control
Watch the Playlist▶️