Estelle Klas

About her:

Estelle Klas is working at CSM Bakery Solutions as Analytical Specialist in the Research and Development Centre for Bakery Ingredients. Being several years in the food industry she gained deep understanding in powder and dough analytics focusing on flour and gluten. A Master of Science in Food Processing from the University of Applied Science Fulda complements her practical experience. In her master thesis, she investigated the networking properties of vital wheat gluten. 

About her talk:

“Vital wheat gluten: Differentiation of networking properties using the GlutoPeak”

In a joined project CSM Bakery Solutions and Brabender developed the new method “Rapid Gluten Check”. The new method and its potential to analyze the networking properties of different vital wheat gluten qualities will be presented.