Understanding Flour Treatment and Quality | Ask Dr. Lin Ep 14 | BAKERpedia

[@howardyeung4443]

thank you Dr Lin for sharing your knowledge..

[@hugoglez2012]

clear information, well explained easy to understand. congratulations from Puebla México

[@princessdoddie]

I tried asking our mill people about a suspected load of Green Flour and they didn't have a clue of what I was talking about. I was chastised because I did not use their terminology which was "Young Flour".