Prototype of the FLOURplus system for calculation of recipe and process adaptions in bakeries based on flour analytical data
FLOURplus will help bakery companies to deal with variations of flour properties.
The FLOURplus system prototype was presented:
• on January 19th, 2017 in Wageningen at the headquarters of NVB, member of AIBI
• on January 17th, 2017 in Brussels at the headquarters of AIBI
• on November 17th, 2016 in Madrid at the headquarters of Asemac
• on October 1st, 2016 in Prague along the annual meeting of VDG
• on September 21st, 2016 in Paris at the headquarters of FEB