Trial baking
A test bake under controlled conditions to validate a flour or an improver dosage before rollout.
Several variants are baked (a control without improver, then increasing dosages) under a fixed protocol: hydration, mixing, bulk fermentation, proof, baking. Volume, crumb structure, colour, hold and cost per batch are compared. It is the step that turns a quantified analysis into a concrete recommendation.
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Does your bread have the same fault?
Send us a photo: a technician tells you what to test first.
See also
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.