FOOD & BEVERAGE

Farinograph

Water absorption and kneading properties

STANDARDS METHODS:

ICC 114/1

ICC 115/1

AACCI 54-21.02

AACCI 54-22.01

AACCI 54-28.02

AACCI 54-29.01

AACCI 38-20.01

ISO 5530-1

ISO 5530-2

Extensograph-E 

A standard tool for measuring dough quality under REAL-LIFE CONDITIONS

Influence of additives on the wheat dough, e.g., ascorbic acid, enzymes (e.g., proteinases), dry gluten, or pulse flour.

COMPLIANCE WITH KEY INTERNATIONAL AND NATIONAL STANDARD METHODS

• ICC 114/1

• AACC Method 54-10.01

• ISO 5530-2

Amylograph-E 

Materials:

·         Wheat flour

·         Rye flour

·         Grist (break, groats)

Goals:

·         Checking the enzyme activity

·         Recognizing sprout damage

·         Purposeful dosing of enzymes

COMPLIANCE WITH KEY INTERNATIONAL AND NATIONAL STANDARD METHODS

·         ICC-Standard No. 126/1

·         AACCI Method No. 22-10.01

·         AACCI Method No. 22-12.01

·         ISO 7973

Viscograph-E 

A standardized and accurate rotational viscometer for the characterization of starch and flour

STANDARD METHODS

•             ICC 169

•             AACCI 61-01.01

ViscoQuick  

A compact, quick, and accurate rotational viscometer for characterizing starch and other food applications.

• Study rheological characteristics 25% faster and closer to reality than competitors, even at temperatures as low as 20 °C.

MT-CA Moisture Analyzer 

 an electronic moisture tester uses the drying principle in circulating air (oven drying principle).

The instrument determines the loss in weight of the sample material which results from drying.

Due to the continuous airflow within the drying chamber, the drying process takes considerably less time than in a conventional drying chamber without ventilation.

It enables individual and serial determination of the water and solvent content to the nearest 0.1 % of almost any organic and inorganic material.