Flour Analysis | Agriculture XPRT


  • New Mixolab method helps determine rheological behavior

    AACC Intl. Method 54-60.01 measures rheological properties of a dough sample. By measuring the torque of the dough during mixing with an increase in temperature, the Mixolab makes it possible to obtain complete information regarding the sample, ...

Equipment & Solutions

  • Laboratory Wheat Milling Analyzer

    Laboratory Wheat Milling Analyzer

    Laboratory milling of both hard and soft wheats. Wheat can be characterized by its milling behavior (resistance to crushing and extraction rate) and by the quality of the flour produced. CHOPIN Technologies LabMill is designed to evaluate these two criteria. LabMill is used to anticipate, in the laboratory, the behavior of wheat in the industrial mill, and to evaluate its extraction ...