How to Optimize Flour Quality
How to Optimize Flour Quality
How to Optimize Flour Quality
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[ml/100g]<br />
bread<br />
Specific Volume<br />
Attrition <strong>Flour</strong><br />
500<br />
450<br />
400<br />
+3.8%<br />
+16.6%<br />
350<br />
300<br />
250<br />
200<br />
150<br />
388 403 453<br />
100<br />
50<br />
0<br />
0 sample, flour type 550 <strong>Flour</strong> type 550 + 5% Attrition flour <strong>Flour</strong> type 550 + 5% Attrition flour +<br />
0.1%<strong>Flour</strong>zme<br />
15 | © Bühler | <strong>Flour</strong> Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
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