Valider la selection Supprimer les filtres

Aucun produit ne correspond à votre recherche.


Wheat Flour Solvent Retention Capacity

22/06/2018 09:15

à lire également sur notre site

Comparison of the performance of thermally treated wheat flour during test baking low and high ratio cake formulations


Heat treatment alters the functional properties of wheat flour and hence its performance in baking applications. This work evaluates the effects of heat treatment on the functionality of wheat flour in two cake matrixes termed high- and low- ratio cake formulations.

Lire l'actu

Sightline Joins KPM Analytics


KPM Analytics completes fifth acquisition, as Sightline Process Control, Inc. joins KPM’s portfolio of companies serving the food processing market.

Lire l'actu

Wheat Milling


Want to predict at laboratory level how your flour will perform at an industry level ?

Lire l'actu