Richard gets to work this Tuesday morning answering baker questions!
Today's topics include:
- If amylase activity is high, then will be falling number be high or low?
- Which is better for the softness of white bread? A long baking time and low temperature or a short baking time and high temperature?
- Troubleshooting shelf life for nut flour crackers
Want to take a deeper dive with Richard about your product? Get in touch here: [ Ссылка ]
#amylase #fallingnumber #breadsoftness #crackers #nutflour #shelflife #breadbaking #bakingindustry #commercialbaking #industrialbaking
