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.