CHOPIN Tribune N°41
21/02/2020 14:54

Wheat Flour Solvent Retention Capacity: Repeatability and Reproducibility Performances of a New AACC Standard Method Measurement Method (56-15.01).
Wholemeal flour analysis using the Alveolab.
Analysis of the effect of modifiers commonly used in the baking industry using the Alveolab.
Experimental milling and conditioning of wheat-moisture content.
Satisfaction surveys for the constant search for improvement.
The "Application FAQs"
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