CHOPIN Technologies apparatus to master wheat and flour quality

Abstract

For more than 70 years, Chopin’s range of products has been dedicated to quality control analysis for grains, flours, foods and feeds. Its international experience allows Chopin to propose, complete and adapt solutions for all flour producers and users, whatever the final product may be. Chopin has the right answer for controlling most of the processes in the first and second transformation of cereals and cereal products. For example, as bakers know, it depends on the protein quality, whether flour will meet their requirements or not. This is the reason why tests like the Consistograph and Alveograph exist. These tests allow measurement of water absorption, tenacity, elasticity, extensibility and baking strength of the
tested flour. It is necessary for all users wishing to control or blend flours to measure the effects of additives or write a specification book. Taking another example, mechanical starch damage, caused by the milling process, has a positive effect by notably increasing the water absorption capacity of flour, leading to a better dough yield. But if damage is excessive, the dough becomes sticky; proofing is too strong and crust colour too dark. The Chopin SDmatic offers the ultimate solution to measure starch damage in a very fast, simple and accurate way. Assessment of the complete dough process through temperature increase and decrease with gelatinization and retrogradation of starch is very useful with the Mixolab. The Infraneo is the latest NIR analyzer from Chopin Technologies. Highly versatile (whole grains and flours), it adapts to every application for grain facilities, milling industries and second transformation. The major product parameters: protein, moisture, ash, gluten, oil, ash, and water absorption are determined in a few seconds.