Quality control for ingredients and raw materials (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) is an important part of the production process for bakeries of all sizes. From flour quality to moisture, protein, and ash, there are a myriad of factors that can affect the quality of bakery products.In this episode of BAKED in Science, host Mark Floerke is joined by Arnaud Dubat, Director of Business Development at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process and ensure final product quality. Their comprehensive range of analyzers is used by food producers throughout their production to improve efficiency, ensure quality, and protect their brand.Looking at Quality Control in a New WayDuring their conversation on quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), some topics covered include:Variables that can impact flour typeDiscovering what does and doesn’t work for bakeriesThe importance of measuringUsing new tools to collect more accurate dataImproving efficiency for both bakers and millersAdjusting specifications to suit the ideal final product propertiesTroubleshooting quality issuesThis podcast is brought to you by:KPM AnalyticsKPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality, and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to www.kpmanalytics.com.