Guest: Charlie Kauffman, Senior Product Specialist for Ingredient Performance, PerkinElmer

For bakers, millers, and food processors, water absorption, stability, and mixing tolerance are important factors to test for in wheat flour. By monitoring these parameters regularly, stakeholders can ensure the quality of their flour is consistent in all products, reducing unnecessary waste downstream. Kauffman shares his thoughts on how calibrated analytical solutions are providing consistency across the supply chain and leading to more efficient and profitable manufacturing processes.

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