AquaLab Water Activity Meter
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measures the amount of unbound water in an ingredient or food product, as an indication of shelf life.
Read MoreBaxter Revolving Dough Baking Oven
/convection and steam injection
Read MoreBerkel Bread Slicer
/slices pan bread
Read MoreBliss Hammermill
/in NCI Feed Center
Read MoreBlue M Lab Oven
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designed for laboratory applications such as moisture drying, curing, baking, aging and general testing.
Read MoreBoerner Grain Divider
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USDA-approved grain divider that is standard equipment in all government grain inspection offices in which a truly representative sample is needed.
Read MoreBrabender Extensograph
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measures wheat gluten quality; measures protein strength by stretching dough
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BranScan Fluoroscan F2000
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BranScan Fluoroscan F2000 – measures Aleurone and Bran percentages in flours and determines the ash values.
Read MoreBrookfield Texture Analyzer
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measures the textural and structural properties of bread, bean paste and other food products.
Read MoreBuhler MLU-202 Laboratory Flour Mill
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mills 2 to 100 lb. samples of hard red and hard white spring and winter wheat; runs about 20 lbs./hour.
Read MoreCalibre C-Cell: Baked Product Imaging System
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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.
Read MoreCarter-Day Dockage Testers
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takes out chaff, weeds, and other particles leaving only grain.
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Chopin Consistograph
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The consistograph, combined with the Alveograph, provides analysis of elastic qualities of dough before baking.
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