Pro Tip: Understanding the flour that is being used can help bakers troubleshoot more effectively and keep an operation running smoothly.

As a consultant, I am often surprised by how little time some bakeries spend trying to understand their flour. Flour is one of the most important ingredients in a bakery, yet it is sometimes treated as if every lot will perform the same way. Flour can vary from lot to lot, and those changes can affect what happens on the production line. Understanding the flour specification and reviewing the Certificate of Analysis (COA) can help your team recognize those changes and manage them.

A flour specification tells you what characteristics and ranges you expect from the flour you buy. The COA gives you the test results for a specific lot. Think of the specification as the target and the COA as a snapshot of the flour that arrived. The information is most useful when your team compares each COA with the specification and with results from previous lots.

Protein is often the first number people look at. It matters, but protein alone does not tell you how the flour will perform. Two flours with similar protein can behave differently in the bakery. That is why it is useful to look at other results, including absorption, starch damage, Falling Number and farinograph measurements such as MTI (Mixing Tolerance Index).

Absorption tells you how much water the flour takes up under a specific test. If absorption changes from lot to lot, you may notice a difference in dough consistency or need to adjust the water. The test result gives you a useful reference, but your formula, mixer, mixing time and process also affect the amount of water your dough needs. Watch what happens in production and compare it with the lab result.

Starch damage is another result worth watching. During milling, some starch granules are damaged. Damaged starch can absorb more water than intact starch, so a change in starch damage may help explain why a flour lot needs more or less water. It can also affect dough behavior. The level that works best depends on the product, so more starch damage is not automatically better.

Falling Number gives you information about alpha-amylase activity in the flour. The test measures how quickly a stirrer falls through a heated flour-and-water mixture. More alpha-amylase makes the mixture thinner, so the stirrer falls faster, and the Falling Number is lower. This result can help you understand differences in enzyme activity, but a high or low number should be judged against the needs of your product. There is no single ideal number for every application.

MTI comes from the farinograph test, which measures dough consistency during mixing. MTI reflects how much the dough consistency changes after it reaches its peak. It can help you understand how the flour responds as mixing continues. When comparing MTI results, make sure the flour is tested using the same method. Different farinograph procedures can produce different results.

The real value comes from looking at these results together. A change in water absorption, starch damage, Falling Number or MTI may help explain a change you are seeing on the production line. One number by itself rarely tells the whole story. Look at the pattern across several lots and connect the data to your own product and process.

Keep each COA with the flour lot information and your production records. Note any water adjustments, mixing changes, dough handling issues and differences in the finished product. If the dough starts handling differently or the line becomes harder to run, check the flour data alongside the process conditions. That can help your team ask better questions and have a more informed conversation with the mill.

A COA does not guarantee that every lot will perform exactly the same. Your formula, equipment, storage and operating conditions all play a role. But the COA gives you valuable information about the flour you are using. Read it, compare it with past lots and connect it to your production results.

As a consultant, I see how often a better understanding of flour can help a bakery troubleshoot more effectively. Taking the time to review the specification and COA is a simple step that can give your team a clearer picture of the ingredient going into the process. The more you understand your flour, the better prepared you are to manage its variation and keep your bakery running consistently.

Richard Charpentier is a classically trained French baker, CMB, holds a degree in baking science from Kansas State University, and is owner and chief executive officer of Baking Innovation. Connect with him on LinkedIn.