date:Jun 13, 2012
and this prevents machinery parts from moving smoothly and more stoppages and downtime are required for the cleaning of the equipment,she added.
A common response to dough stickiness is for manufacturers to reduce the water added to the mixer or use dusting flour, she said, but thesehave the potential to introduce quality losses in the final product.
Dealing with dough problems
This is why Stable Micro Systems and Warburtons came together to develop new testing equipment, Smewing said.
The a