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Category: Quality

Quality of cake flours

Quality of cake flours

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Just as with cookies, there are different types of cakes, and they don’t all have the same requirements in terms of the quality of the flours used. In the Anglo-Saxon world, the names of different cakes are very clear, and we can distinguish pound cakes, layer cakes, chiffon cakes, sponge cakes, angel cakes, etc. But in the Spanish-speaking world, these designations are not as specific, and we rely more on formulations to understand what we’re talking about. Even within different…

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Quality of Flour for Cookies and Biscuits

Quality of Flour for Cookies and Biscuits

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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…

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HOW TO MAKE GOOD FLOUR?

HOW TO MAKE GOOD FLOUR?

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Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in…

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Equipment for Quality Control III: Fermentation

Equipment for Quality Control III: Fermentation

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Rheofermentometer We have previously discussed in the blog about quality control equipment that simulates the kneading process or dough handling. Today, we will talk about a device that simulates the fermentation process. I believe it is very useful for certain aspects and practically has no alternative. While it is true that the Brabender company has marketed equipment for studying fermentation, called the maturograph, this equipment is practically obsolete. On the contrary, the reofermentometer, developed by the Chopin company, has become…

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Quality Control Equipment II. Handling

Quality Control Equipment II. Handling

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Among the equipment for quality control of dough and flour, those that mimic dough handling, along with those that simulate kneading, are some of the most commonly used. Among these, two stand out: the alveograph and the extensograph. Alveograph Undoubtedly, the alveograph reigns as the king of flour quality control equipment in Spain and some other Mediterranean cultures. However, in English-speaking countries, the farinograph or other devices are more common. The alveograph is a device produced by the French company…

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