Presented by AIB International – Flour is the primary ingredient in most bakery products. Due to changes in wheat, growing conditions, and even storage conditions, flour quality is constantly changing. In this session, you will learn how to recognize these changes, and how to take corrective actions to assure the production of consistent products.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.