German term
HB Produkte
My translation of the source text:
The high Falling Number as well as the high number of Amylograph Units (AU) point towards a low enzymatic activity (alpha amylase activity) within the wheat flour.
Regarding the baking properties for **HB products**, a paler colour, reduced volume and a more compact pore structure must be expected.
Falling Number ICC Standard No. 107 / 1
Ideal value
Wheat flours 250 - 300
543 = not ideal; HB products = use long dough rests, cooler doughs and baking agents with higher enzyme activity
It is obviously some sort of bakery product, any suggestions what HB could stand for would be greatly appreciated.
ps: Contacted the client who didn't know either, but apparently the analysis was done in Switzerland.
3 | hull-less barley products | urst |
1 | Link | Taylor Kirk |
Sep 4, 2007 07:44: Steffen Walter changed "Field" from "Other" to "Tech/Engineering"
Proposed translations
Link
http://dsilicone.manufacturer.globalsources.com/si/600882260...
hull-less barley products
..
Discussion
taylorreigne and urst: Thanks for giving it a shot, but none of the answers fit here. The client was going to clarify it with the lab people.