Test methods which do not have a direct connection to the baking capability of a flour are to be understood as general analysis. The determination of the water content is, among other things, necessary for the calculation of the correct scaling weight for the majority of flour analytical tests, as these are usually based on a water content of the flour of 14 %. With a deviating water content, the scaling weight of the sample has to be corrected correspondingly. The determination of the mineral content is the basis for the classification of the flours into types.
