This webinar highlights how precise flour and dough analysis directly leads to consistent product quality, which is essential for maintaining customer trust and meeting industry standards. It emphasizes the importance of continuous monitoring of grain and flour quality across the entire supply chain, from cereal breeding to ready-to-eat food product manufacturing helps prevent product failures, ensuring that end products consistently meet consumer expectations. The session focuses on in-depth analysis methods which, compared to less detailed rapid methods, offer superior insights that drive informed decision-making and ultimately enhance product quality. Modern laboratory instruments will be shown which accurately simulate baking processes, providing realistic predictions of production outcomes and enabling manufacturers to optimize their processes. The webinar finally highlights the evolution of traditional quality control technologies into advanced, automated systems now delivers greater precision and efficiency, making it easier for customers to achieve reliable results, improve production consistency, and innovate in product development. Read more here.
Date: 21 November 2024, 08:00-09:00 AM CET & 05:00-06:00 PM CET (1 session presented in different time zones)
Presenter: Mr. Markus Löns, Product Manager Food at Anton Paar TorqueTec GmbH, Duisburg (DE)
The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by Anton Paar.
