Dr Ali Zafari Discusses Flour and Bread Improvers in a Markazi Province Webinar

At the invitation of the Association of Food Industry Technical Managers of Markazi Province, Dr Ali Zafari presented an educational webinar on the role of flour treatment agents and improvers in the quality of flour, bread, cakes and pastries on 22 October 2026 (30 Mehr 1405).

The programme was delivered online for food-industry technical managers and specialists across the province. The event poster announced a session time of 09:00–13:00.

Food additives used in the cereal industry

Dr Zafari discussed additives used in cereal processing and considerations relating to Codex standards and guidance. This part of the webinar introduced the place of these ingredients in production and the requirements relevant to their use.

The functional role of flour and bread improver ingredients

The presentation also examined the components of flour treatment formulations and bread improvers, with detailed explanations of their functional role in product quality. Dr Zafari addressed how these functions relate to quality improvement in flour milling and baking, alongside relevant Codex considerations.

The programme extended beyond flour and bread to the use of treatment agents and improvers in cakes and pastries. Its focus was the exchange of specialist knowledge with technical managers and food-industry professionals.

Participants requested further training sessions

According to the event report, specialists from Arak, Saveh, Tafresh, Khomein and Shazand expressed satisfaction with the webinar and requested additional educational sessions.

For related reading, visit the Nandoran technical journal and the products and solutions page. Enquiries can be made through Nandoran’s contact page.

Webinar poster