The course is designed for those who are either new to the flour milling industry or who may wish to have a more 'hands on' approach to flour analysis. It will cover the theory behind flour analysis followed by a series of practical sessions.
This course will give delegates 'hands on' experience of the key analytical methods allied to a technical overview of the principles underpinning each test. In addition, the importance of the results obtained in the context of flour performance for baking will be underlined.
"Wheat flour is traded on the basis of agreed specifications. The methods of analysis used to test against these specifications include a range of sectorally specific tests (e.g. Hagberg Falling Number, Farinograph and Extensograph) as well as more general approaches such as the determination of protein and moisture content."
Dereck Buttler – Event Director
Early booking discount conditions