Knead to Know: Flour

The hot weather has affected the wheat crop and, although large variations in yield have been observed across regions and soil types, the average wheat yield is likely to be below the five-year average and wheat production estimates have been reduced.

A similar picture is developing in traditional European import countries. This is likely to continue to drive up wheat and flour prices and reduce margins, as well as potentially impact the availability of flour with specific quality parameters needed by bakers.

In-depth knowledge of the factors driving quality in a specific end-products allows for targeted flour specifications that can help mitigate risks by broadening flour sources and reducing costs. It can also reduce rework, downtime and client complaints.

Clothilde Baker, cereals & ingredients characterisation section manager, Campden BRI

Campden BRI provides technical support to the food, drinks and allied industries worldwide. Its activities are built on a programme of industrial relevant research and innovation steered by industry. See campdenbri.co.uk or telephone 01386 842000

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