Hi all,
Has anyone come across any case studies or scientific literature
concerning the shelf life of wheat flour?
Posted 17 February 2018 - 06:23 PM
Hi all,
Has anyone come across any case studies or scientific literature
concerning the shelf life of wheat flour?
Posted 19 February 2018 - 04:05 AM
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Posted 22 February 2018 - 06:29 PM
Thanks Tony!
Posted 22 February 2018 - 06:53 PM
I can tell you some anecdotal stuff. When working in bread you'd see a peak in performance (rise etc) probably around 10 months then just before new season it would tail off. Then new season wheat was generally awful for a few weeks needing lots of input to get the right proof etc until everything settled down. The big bakeries though probably had better controls. I worked in artisan.
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