Transcript - Measuring flour water absorption
Video length: 0:38 minutes
(Montage: Bread dough being loaded into an oven.)
Bakers need to know how much water different types of Canadian flour can absorb.
(Montage: A researcher beginning a test using a farinograph.)
We test how much water a flour can absorb by using a farinograph.
(Montage: Dough being mixed by the farinograph.)
The farinograph measures how much water is needed to make dough of a specific consistency.
(Montage: A graph of the test results are displayed on a computer screen. The researcher removes the dough from the farinograph.)
The results of this official test method help bakers optimize their recipes to make their delicious goods!
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