measures the amount of unbound water in an ingredient or food product, as an indication of shelf life.
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Read Moreslices pan bread
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designed for laboratory applications such as moisture drying, curing, baking, aging and general testing.
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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.
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measures wheat gluten quality; measures protein strength by stretching dough
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determines dough properties (absorption, stability, mix time)
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measures wheat gluten quality
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BranScan Fluoroscan F2000 – measures Aleurone and Bran percentages in flours and determines the ash values.
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measures the textural and structural properties of bread, bean paste and other food products.
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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.
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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.
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takes out chaff, weeds, and other particles leaving only grain.
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measures wheat gluten quality
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The consistograph, combined with the Alveograph, provides analysis of elastic qualities of dough before baking.
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whole grain and flour NIR analyzer
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