Scaling/metering equipment used in automated production lines can be designed and configured to work with set points based on baker’s % or true %.Ease in predicting how the final product will look like.Ease of calculating the water absorption or hydration of the flour.Common language among bakers when comparing formulas.Precision of measurement and eliminating/fixing scale errors.Ability to check if a formula is well-balanced.Quickness to correct defects in the formula (it is easier to tell if one recipe is drier, sweeter or saltier than another recipe).
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