Weighing a flour sample in the laboratory for examination

Weighing a flour sample in the laboratory for examination

How good a flour is is primarily shown by the results of the baked goods made from it. Their quality is measured primarily by the dough structure and the consistency of the crust. However, additives in the flour cannot be completely ruled out. For example, additives such as synthetic ascorbic acid, monocalcium phosphate or magnesium carbonate can be added. Large milling companies have a laboratory for testing and improving their flour. A precision scale is used to measure a flour sample. It is important that the sample quantity is weighed very precisely, otherwise no informative sample results will be achieved.

Large milling companies have a laboratory for testing and improving their flour. A precision balance is used to measure a flour sample in the laboratory. It is important that the sample quantity is weighed very precisely, otherwise no informative sample results will be achieved.