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  4. From Flour to Baked Goods: How to achieve optimum baking results by simulating real production conditions

From Flour to Baked Goods: How to achieve optimum baking results by simulating real production conditions

Join us online for an in-depth look at flour and dough analysis.

Discover how to elevate your baking process from the lab to production with expert insights into rheological measurements, dough development, and baking optimization. Learn how intensive kneading, smart in-house methods, and precise processing techniques can enhance dough quality and streamline production. Plus, see how understanding enzyme activity and gentle heating can unlock new levels of crumb quality and recipe perfection.

Whether you're in R&D or production, this session will equip you with practical knowledge to boost efficiency and product consistency.

 A deep dive into the following topics will be covered by our guest speaker: 

- How to analyze the quality of your flour (starting from the grain)
- Quality control of flour: good flour vs. bad flour
- Dough processing: consistency and optimization
- The influence of additives
- The baking process: starch analysis and enzyme activities


Mr. Markus Löns (English)
Markus Löns

Markus Löns, food engineer for grain, flour and baking. 6 years head of R&D lab at the University Hannover. Since 2002 working at Brabender. As Product Manager responsible for the food product portfolio. Member of various organizations such as ISO, CEN and ICC.