There are many ways to measure the quality of flour. We can analyze its composition (protein, humidity, etc.), measure a specific component (gluten, starch, etc.) or even, and in order to more closely test the conditions of use, analyze the dough.
There are a number of standardization organizations, whether international (ISO, CEN, AACC, ICC, etc.) or national (Afnor, GOST, IRAM, GT, etc.), but what actually are standards? What are they used for?
Properly preparing wheat for milling is as important in the plant as it is in the laboratory. Preparing wheat for milling involves two main actions: cleaning the grain and tempering the grain before milling.