Excellent products and new bakery potential
Traitement de la farine de blé par une technologie innovante

Farinograms, extensograms, amylograms, sedimentation indexes, fall times and other data are well known and, individually but much better in combination, can be used to predict baking results. Such predictions are only possible with certain reservations. Major differences in dough baking can occur, even if the data quoted above are identical for the flours tested, as long as the wheat used to make the flours is not of the same quality. Flour production methods must also be in line with standard milling practices. The attrition process described above is certainly not one of them. The farinogram of a flour whose water absorption capacity has been increased from 60% to 90% does not show any anomalies, but a dough with such a high water content cannot be baked. Flour obtained by attrition or mixtures containing this type of flour should not be assessed using these indirect methods. Only a new...