Case studies
Real situations of mills and industrial bakers: the starting problem, the correction applied, and the results measured on the line.
Being published
Our first detailed case studies are being validated with the clients concerned. In the meantime, here is the method we apply to every intervention — it is what produces the results.
Our method, at every intervention
- 01
Diagnostic
Laboratory analysis of the flour: Alveograph (W, P/L), Hagberg Falling Number, control trial bake.
- 02
Target & formulation
Definition of a rheological target according to the application, formulation of a tailor-made corrector or improver.
- 03
On-line trial
In-situ test, control / dosage comparison, adjustment of the dosers with the client's teams.
- 04
Follow-up
Measurement of the results (volume, breakage, consistency), adjustment, roll-out.
Your case on your line
Describe your problem: our formulators prepare a calibrated sample and a trial protocol adapted to your flours and your process.
Already working with us? Share your feedback — it helps the next miller or baker decide, and your next flour analysis is prioritised.
See also: the laboratory · reference rheological values