We have previously discussed flour quality control in this blog and the importance of gluten in certain applications (although not all). However, in flour quality control, there are specific pieces of equipment that simulate certain parts of the processes and analyse how flours behave in them. Some equipment is more closely related to kneading, while others are focused on shaping or handling dough, fermentation, or baking. In this entry, we will focus on equipment primarily used for kneading. What Happens … Continue reading Equipment for Quality Control I: Kneading