Falling Number
Falling Number is a standard test used in the baking industry to check the quality of flour and grain. It measures how good the flour is for baking by testing its starch content and enzyme activity. Think of it like a quality score - the higher the number (usually between 250-300), the better the flour is for making bread and other baked goods. Bakers and quality control specialists use this test to make sure they're using the right flour for their products and to maintain consistent quality in their baking.
Examples in Resumes
Performed daily Falling Number tests to ensure flour quality met bakery standards
Maintained quality control records including Falling Number and moisture content analysis
Trained junior staff on quality testing procedures including Falling Number measurements
Typical job title: "Quality Control Technicians"
Also try searching for:
Where to Find Quality Control Technicians
Professional Organizations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you implement a quality control program that includes Falling Number testing?
Expected Answer: A senior candidate should explain how to set up testing schedules, establish acceptable ranges for different products, train staff, maintain equipment, and create documentation procedures for quality assurance.
Q: What actions would you take if Falling Number results are consistently outside acceptable ranges?
Expected Answer: Should discuss troubleshooting steps like checking grain storage conditions, reviewing supplier quality, adjusting flour blends, and implementing corrective actions while maintaining production schedules.
Mid Level Questions
Q: What factors can affect Falling Number results?
Expected Answer: Should mention factors like grain storage conditions, moisture content, harvest conditions, and testing procedure accuracy. Should understand how these factors impact final product quality.
Q: How do you ensure accurate Falling Number testing?
Expected Answer: Should explain proper sample preparation, equipment maintenance, correct testing procedures, and quality control documentation requirements.
Junior Level Questions
Q: What is the Falling Number test and why is it important?
Expected Answer: Should explain that it's a flour quality test measuring starch and enzyme activity, important for predicting baking performance and maintaining product consistency.
Q: What is the normal range for Falling Number results?
Expected Answer: Should know that typical acceptable ranges are 250-300 seconds for bread flour, and understand that different products may require different ranges.
Experience Level Indicators
Junior (0-2 years)
- Basic quality testing procedures
- Equipment operation
- Record keeping
- Understanding of food safety standards
Mid (2-5 years)
- Quality control documentation
- Test result interpretation
- Problem identification
- Staff training on basic procedures
Senior (5+ years)
- Quality program management
- Advanced problem solving
- Process improvement
- Team supervision and training
Red Flags to Watch For
- No knowledge of basic food safety principles
- Inability to explain quality control procedures
- Lack of attention to detail in documentation
- No experience with quality testing equipment
Related Terms
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