It is in the heart of the Diagnosis/ Design/ Control system and of the development of customized formulas.
Bread-making tests are carried out by our specialists who, after a one-year training in EUROGERM, are able to classify wheat and flour and to assess doughs and breads' features: water absorption, dough machinability, tolerance, volume, aspect,…
These tests enable to conceive milling correctors, baking improvers and to validate the results.

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