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Online seminar: IREKS eCampus [LIVE] "Flour analysis – a closer look at flour"

What is the importance of flour analysis in the bakery?

Flours play the central role in the bakery, because they have a decisive influence on the quality of the baked goods made using them. Therefore, knowledge of flours, their specifications and qualities is an important factor for success in the everyday working life of a baker.

In our webinar, our expert Jan Ronniger will explain how flour analysis works and its relevance to baking. The webinar is divided into two parts. In the first part, you will learn everything you need to know about sensorial checks, the connection between the mineral content and the flour type, the starch quality as well as the enzyme activity. The second part focuses on the protein quantity and the quality of flours.

Immerse yourself together with us in the world of flours and widen your expertise!

Contents:

  • What is the importance of flour analysis in the bakery?
  • Sensorial check of milled grain products
  • Connection between the mineral content and the flour type
  • Determination of the quantity and quality of gluten-forming proteins as well as their influence on the dough and baked goods properties
  • Determination of the starch quality and the enzyme activity as well as their influence on the dough and baked goods properties

Experience live...

Jan Ronniger
IREKS Baking Centre

Assistant to the Director of Baking Technology International

Christoph Popp
IREKS Baking Centre

Bakery Technician

 

Save the date...

13 April 2021 – Part 1
15 April 2021 – Part 2

Time:  9 am (BST)

Duration:     30 minutes (followed by a question and answer session)

Language: English

Participation fee: free of charge

PLACES ARE LIMITED!

 

Your contact:

Frank Weiskopf
ecampus-live-1@ireks.com