Back to Flour Series - Size & Shape

Back to Flour – Size & Shape
✨ The Back to Flour Series is constantly growing—with videos, technical PDFs, and resources across:
🥖 At the Table
🍞 Transformation of Dough
🌾 Secrets of Flour ...and more technical insights to come!
👉 Discover the full Back to Flour Series on our Blog: https://www.kpmanalytics.com/blog/int...

Size & Shape: Beyond Appearance
Size and shape are not just visual details—they define how consumers perceive quality and consistency. From croissants to sandwich bread, uniformity is key: it ensures even baking, proper texture, and the reliability that customers expect every time.
Well-shaped products do more than look appetizing. They directly influence:
• Quality & Consistency – Standardized products guarantee fair portioning and predictable results.
• Texture & Structure – Proper rise and shape lead to stable crumb and reliable baking performance.
• Appeal & Sales – Attractive, well-formed goods catch the eye and boost consumer preference.
• Efficiency – Consistency simplifies packaging, storage, and transport, while reducing waste.

Transformation of Dough – Explore the Keys to Size & Shape
In the Back to Flour Series, Transformation of Dough shows how specific flour components influence key product attributes such as softness, stickiness, volume, color, shelf life - and, crucially, size and shape.
The video dedicated to size and shape highlights how flour composition directly impacts these attributes:

• Proteins – a specific level is required to resist deformation while still allowing expansion.
• Damaged Starch supports gas retention but, in excess, weakens dough and causes misshapen products.
• Amylase Activity ensures steady fermentation; too much makes dough sticky and difficult to handle.
• Ash Content helps define shape, but excess can weaken the gluten network.
• Starch Viscosity drives volume during baking as starch gelatinizes and interacts with proteins.
• Lipids enhance gluten lubrication, making rolling and shaping easier and preventing asymmetry during baking .


For a quick overview: 📄 Download the PDF: Baking products: Understanding What Impacts 100% of Baked Product Size & Shape. www.kpmanalytics.com/resources/categories/resource-center/understanding-what-impacts-100-of-baked-product-size-shape