This course covers the functionality and types of flour commonly milled; the flour treatments the miller may use; the measurement and control of quality; the numerous laboratory tests a miller may perform on wheat and flour to ensure specifications are met; breadmaking and a wide range of other flour uses.
This module is an introduction to the flour millers finished product, upon completion students will be able to demonstrate an understanding of flour types and flour quality.
- Types of Flour
- Flour Grades
- Quality Assurance
- Laboratory tests on Wheat and Flour
- Biscuits, Cakes and Pastry
The date for examination on this module is Tuesday 14 May 2019 and will accord with the test specification below and also set out in the course workbook.
Duration: 2 1/2 hours, 7 questions
|Definitions and types of flour; Quality assurance||1 1/2 questions|
|Laboratory tests on wheat and flour||3 questions|
|Breadmaking||1 1/2 questions|
|Other flour products||1 question|