Northern Crops Institute
Connecting in the Global Marketplace
Northern Crops Institute
NDSU Dept. 7400
PO Box 6050
Fargo, North Dakota, USA 58108-6050
Phone: 701-231-7736
Fax: 701-231-7235
Email: nci@ndsu.edu
NCI Processing Equipment includes:
AquaLab Water Activity Meter – measures the amount of unbound water in an ingredient or food product, as an indication of shelf life.
Batch Pasta Dryer – capable of producing 200 pounds of dried long goods or between 120 and 200 pounds of short goods per 15 hour high temperature (72 degrees C.) drying cycle.
Blue M Lab Oven – designed for laboratory applications such as moisture drying, curing, baking, aging and general testing.
Booerner grain divider - A USDA approved grain divider that is standard equipment in all government grain inspection offices in which a truly representative sample is needed.
Brabender Farinograph – determines dough properties (absorption, stability, mix time)
Brookfield Texture Analyzer – used to measure the textural and structural properties of bread, bean paste and other food products.
Buhler MLU-202 Laboratory Flour Mill – mills 2-50 lb. samples of hard red and hard white spring and winter wheat.
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.
Carter Dockage Separators – takes out chaff, weeds, and other particles leaving only grain.
Chopin Mixolab – evaluates protein and starch properties of flour.
Convochill Blast Freezer / Chiller - designed to use blast chilling and shock freezing to extend the shelf life of food.
DeMaco 2VSM Pasta Extruder with Electronic Data Collection System – 100 kg/hour. Scalable to commercial production. Second feeder for addition of functional ingredients.
Dickey-John Moisture – determines moisture based on conductance
Dickey-John NIRR Analyzer – analyzes ground wheat for moisture and protein
Eberhard Dough Divider – precisely divides wheat-based dough into equal sized balls for making buns and tortillas.
Emiliomiti Ravioli and Laminated-type Noodle Pilot-Scale Pasta Machine – used to process fresh and frozen products.
Enrober – flavor coating is added to a snack product.
Extensigraph – measures protein strength by stretching dough
Fitzmill Hammermill – mills or grinds ingredients. Has a variable speed drive. Cools product with liquid nitrogen and cools the main housing with water.
Gerhardt Soxtherm Oilseed Extractor – evaluates oil and antioxidant levels of northern-grown cereals and oilseeds.
Glutomatic Gluten Washing Machine – determines wet gluten and gluten index of flour and amount of protein
Hobart Mixers
Hobart Two-Deck Baking Oven – used in baking applications, such as pan bread, European-style hearth breads and Mediterrean-style flat breads.
Hosokawa Micron Airjet Sieve – measures particle size even in difficult to analyze material.
Lincoln Impingement Oven – bakes/toasts food product
Mattson Cooker – used to measure cooking quality of dry edible beans, dry peas, lentils, chickpeas and other pulses
Minolta Colorimeter – gives numerical values for color
Mixograph – similar to farinograph and also determines protein strength
Moline Dough Moulder – flattens dough into desired thickness and shapes into a loaf
MP APV Baker Twin Screw Extruder
Pacific Gardner Colorimeter – gives numerical values for color
Pasta Dies – numerous shapes in insert inventory.
Perten DA7200 Diode Array NIR Analyzer – measures fat, protein, and moisture in a matter of seconds.
Perten Glutomatic Falling Number Apparatus – determines enzyme activity in flour or ground meal
Perten Gluten Index Centrifuge 2015 – tests the strength of the gluten, and is needed for determination of Gluten Index.
Perten Glutork 2020 – dries the wet gluten and is used to obtain the dry gluten content
Ro-Tap Testing Sieve Shaker - used in particle size analysis.
Rosskamp Flake Mill – flakes products
Rounder – rounds dough into round balls
Sizing Equipment – 1000 kernel weight, determines quality
Swing Mill – mills pilot-scale or test-scale quantities of flour, durum semolina and whole wheat flour. 200-300 pounds/hour.
TA-XT2 Plus Texture Analyzer – for evaluation of bread and pasta products.
Tecator NIRT – analyzes protein and moisture content of whole grains.
Thermolyne Proof Cabinets – temperature and humidity controls ferment dough before it is baked.
Tortilla Press and Grill – for making and baking tortillas and other flatbreads.
Triumph Commercial-size Horizontal Mixer – large scale mixing
USDA Test Weight Apparatus –Test weight is a general indicator of grain quality and higher test weight normally means higher quality grain. U.S. grades for most grains specify test weight minimums for each grade level.
Wenger TX-52 Extruder – high temperature/high pressure
