Baking Test as Commercially Applied to Wheat and Flour (Classic Reprint) - Hardcover

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Excerpt from Baking Test as Commercially Applied to Wheat and Flour

The general idea of the system.is first to mill the wheat sample to flour, than to analyze the flour and bake it under identical conditions with a standard flour. In this way the sample can be judged in terms of the standard flour of the locality. Such.a comparison would be very valuable if it were not that the methods of milling and the various systems of'baking used by the different commercial laboratories are so varied that it is difficult to place a comparative value on reports of wheats or flours tested in different laboratories.

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