Quatuor II – Automatic dockage tester for determination of seeds impurities.
Applications : Completly automatic dockage. Determination of the level of impurities in grains (light impurities, broken grains, total impurities, good grains upon delivery. Principle : This device, equipped with 2 rotative sieves and air flow, performs 3 operations: – Cleaning (removes impurities), – Sorting (granulometric classification), – Weighing and calculating the % of the different fractions obtained. Read more
SRC-CHOPIN – Analyze damaged starch in less than 10 minutes.
Applications : Millers: Control your flour quality. Check the settings of your mill (rolls, parallelism, wear). Baking industries: Control the consistency of your flours (hydration rate, proofing, behavior during the process) and the quality of finished products (aspect and taste qualities). Improve dough yield by adjusting the hydration rate of flours. Principle : The measuring principle is based on the amperometric method (Medcalf & Gilles). It measures iodine absorption of a diluted flour suspension. The more damaged the starch, the more absorbed iodine. Compliant with: The SDmatic complies with the following standards: AFNOR VO3-731.01 – AACC 76-33.01 and ICC N° 172. Read more
Mixolab – Automated measurement of the solvent retention capacity (SRC) profile.
The principle of the SRC method (in accord with AACC Approved Method 56-11) is based on the preferential solvation and swelling of the three polymeric, network-forming flour components by selected, material-specific solvents. The greater the swelling, and the greater the resistence of the swollen network to compression by centrifugation, the higher is the solvent retention. The method enables the measurement of four key quality parameters of flour in one single test: Water absorption with the water SRC Glutenin functionality with the lactic acid SRC Pentosan functionality with the sucrose SRC Damaged starch functionality with the sodium carbonate SRC Read more
SDmatic – Measures dough characteristics during mixing process as well as protein and starch quality.
The Mixolab provides in one single test full information on the characteristics of your flour. It anticipates the behavior of your flour to the dough AND baking. Compliant with : The Mixolab complies with the ICC 173, the AACC 54-60.01, AFNOR V03-764 and GOST P 54498-2011 standards for the determination of the rheological characteristics of flours and wholemeal. Read more
Alveograph – Analyze the plastic quality of wheat and flour with the international reference.
Applications : Elevators Guarantee your wheat and flour transactions using an international reference. Grade your wheats (W, P, G, P/L). Identify bug damaged wheats. Millers : Guarantee your wheat and flour transactions using an international reference. Grade your wheats (W, P, G, P/L). Identify bug damaged wheats. Optimise your wheat and flour blending. Adapt your flour to final use by optimising flour additives dosage. Baking industries Control the flour you receive meet your specifications. Read more
Infraneo junior- Infrared analyzer for whole grains and powdery products.
Applications : Optimise your investments and equip your sites according to your volume of analyses. Choose a quick and reliable control adapted to the needs of your business. Principle : Near-infrared analyser specifically developed to provide simple, reliable and economic solution for milling and baking industries. Infraneo Junior uses the same Near-infrared technology as Infrano. Read more