When discussing the necessary quality of flour for making cookies or biscuits (we are going to use the term cookies for all of them), one must consider the various types of cookies, as the appropriate characteristics for one type may differ from those of another. Thus, we can distinguish between cookies where the gluten network develops, such as Maria cookies or some savoury varieties, and others where the gluten network does not develop. In the former, analysis equipment assessing the … Continue reading Quality of Flour for Cookies and Biscuits