EP105: How Flour Influences Product Development

Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality ( is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time. In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar ( offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics. Talk About Flour Power Some topics covered include: The intricacies of flour milling Getting the most out of R&D Balancing experience and objective data Baking as a multifactorial process The importance of sharing knowledge

You can listen to EP105: How Flour Influences Product Development online on Radio and Podcast. Open the player on this page to stream the available audio.

EP105: How Flour Influences Product Development is an episode from BAKED In Science by BAKED In Science.

This episode is 00:28:21 long.

This episode was published on Dec 12, 2025.

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