However, according to Arnaud Dubat, global business development director at KPM Analytics, the problem isn’t that flour specifications are wrong. When the specification doesn’t match the production lineModern flour testing is evolving from measuring composition to understanding how flour behaves throughout production. “Because of what we explain above, flour specifications today provide only a partial view of flour performance. Those variations translated into measurable differences in processing behaviour and finished product quality, suggesting traditional flour specifications cannot always predict how flour will perform in production. If today’s flour specifications don’t fully describe how flour behaves during production, AI will simply make decisions using incomplete data.