Flour quality I

After discussing the main components of flour and how they will influence the baking processes, we will talk about the quality of flours, the most important parameters, and how to measure them. To do this, we will divide this topic into several entries because it’s quite important. Additionally, in the future, there will be specific posts about some of the most well-known equipment for quality control of flours. And in this first entry, I believe we won’t address what most … Continue reading Flour quality I