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"

The new straightforward and practical Blog !