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Chapter 5

Flour Testing

Typically, flour is tested in bakeries to determine if it can be used to make a particular product, to find if it is fit to use and to determine if it is the material specified. Simply supplying the wrong product by accident can have devastating consequences on a bakery.
Print publication date: 01 Jun 2007
Copyright year: 2007
Print ISBN: 978-0-85404-486-3
PDF eISBN: 978-1-84755-779-7