measures the amount of unbound water in an ingredient or food product, as an indication of shelf life.
convection and steam injection
slices pan bread
in NCI Feed Center
designed for laboratory applications such as moisture drying, curing, baking, aging and general testing.
USDA-approved grain divider that is standard equipment in all government grain inspection offices in which a truly representative sample is needed.
measures wheat gluten quality; measures protein strength by stretching dough
determines dough properties (absorption, stability, mix time)
measures wheat gluten quality
BranScan Fluoroscan F2000 – measures Aleurone and Bran percentages in flours and determines the ash values.
measures the textural and structural properties of bread, bean paste and other food products.
mills 2 to 100 lb. samples of hard red and hard white spring and winter wheat; runs about 20 lbs./hour.
Calibre C-Cell: Baked Product Imaging System – uses digital imaging analysis to analyze the crumb quality of bread and other baked goods by looking at individual air (gas) cells.
takes out chaff, weeds, and other particles leaving only grain.
The consistograph, combined with the Alveograph, provides analysis of elastic qualities of dough before baking.
whole grain and flour NIR analyzer
evaluates protein and starch properties of flour.
evaluates fermentative capability of dough--quantity of CO2 produced, permeability and tolerance of the dough, etc.
provides analysis of damaged starch in less than 10 minutes
IBG Monforts DD85G Oil Press
designed to use blast chilling and shock freezing to extend the shelf life of food.
in NCI Feed Center
mixes and blends ingredients
provides blast chilling and shock freezing
100 kg/hour. Scalable to commercial production. Second feeder for addition of functional ingredients.
Pasta Pilot Plant