Starch represents 67-68% of whole grain wheat and between 78-82% of the flour produced after milling. Composed of amylose (26-28%) and amylopectine (72-74%),...
Ensuring a 100% consistency in baking products with a single test, the Mixolab® System helps the producer to define the exact nature of the flours, efficiently control all processes, and...
ICC National Delegates are invited to nominate technical experts from their country to serve on ICC’s new enlarged Technical Committee, which is tasked with...
(Vienna, 31 January 2011) Quality Assurance and Safety of Crops & Foods (QAS), the official Journal of ICC and MoniQA, has been selected for coverage in Thomson Reuters...
Dear National Delegates, Dear Institutional Members Representatives, Dear Corporate Members Representatives, Dear ICC Academy Members, Dear Secretary General, Dear Acting Deputy Secretary General...