Understanding flour specifications

1.   2.Choose date and price below
1. 6 October 2009:

   1. £415 member price + VAT
   2. £550 non-member price + VAT
2. 3. Number of places:

Why attend

Wheat flour is widely used in a variety of food products in addition to the full range of bakery goods. The physical and chemical properties of the initial wheat have a significant impact on the properties of the final flour and its suitability for the end-processor. In addition, milling also impacts significantly on flour characteristics. This course is aimed at those responsible for both aspects of flour supply: those producing flour to match a given end-process and those buying the flour who need to understand how the agreed specification will relate to their ability to generate the desired end-product.

Course content

• Typical parameters used as a basis for specifications
• What aspects of flour properties are covered by specifications (and which aren't)
• Wheat and flour properties and the impact of milling on flour characteristics
• The basis of the analytical methods used for assessment against specifications
• Flour requirements for a range of defined end-products

"Agreed flour specifications represent the technical basis for trade between flour millers and their customers. Understanding what these specifications mean for end-processors and the factors which may affect them is critically important for an efficient supply chain."

Sam Millar – Event Director

Early booking discount conditions