We offer the full range of systems and analyzer for the accurate measurement of functional parameters in food and feed. Our solutions range from the internationally standardized method for sprout damage detection, the Falling Number® System, to the world standard for gluten quantity and quality determination, the Glutomatic® System. We can provide texture analyzers, moisture meters along with a complete portfolio for your functional testing in food.
INSTRUMENT
Perten Glutomatic® 2000 System
INSTRUMENT
doughLAB
Food companies operate in highly diverse and complex supply chains that are tightly regulated across the globe. You’re constantly challenged – from compliance with hazard analysis critical control points (HACCP) and food safety plans to ensuring nutritional and compositional quality across your oper ...
Analysis of Total Solids of batter and coatings is an important process control measurement for potato processors. By accurately controlling solids, the producer can experience significant savings. Realizing these savings is dependent both upon the accuracy of the analyses and the availability of re ...
doughLAB is a flexible dough rheometer with conventional z-arm mixing action. This work shows standard method for studying mixing characteristics of samples. The method is suitable for very strong flours or samples that are difficult to develop.
The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with rampedtemperature and variable shear profiles optimized for testing viscous properties.The instrument includes international standard methods as well as full flexibilityfor customer tailor-made profiles. Combining speed, precision, ...
The method is applicable to unmodified dent corn starches. The final temperature of 65°C (149°F) is used to rapidly stabilize viscosity and minimize retrogradation. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control a ...
The pasting behavior of pasta depends, to a great extent, on the ingredient and process effects. The cooking properties and final quality of the pasta are affected by treatments, such as drying, sheeting or extruding, during the manufacturing process. Combining speed, precision, flexibility and auto ...
Wheat gluten is used largely as an additive to improve baking quality of leavened bread, but also finds use in other products such as pet foods. During commercial preparation, wheat gluten is usually partially denatured by heat, reducing its vitality. The functionality of wheat gluten can be assesse ...
The characteristics of a flour, such as how much water it absorbs to achieve optimum dough consistency, mixing time requirement and dough stability, are important measures of its quality. The doughLAB provides results that are comparable with those obtained from the Brabender Farinograph.
Cheese melting temperature and viscosity are important quality characteristics for processing and consumption of cheeses such as mozzarella. The melt characteristics of grated cheese can be measured in the RVA in the presence of a small amount of propylene glycol. The RVA parameters including temper ...
Wheat and flour quality information is used by the milling, baking and pasta industries to produce cost effective, fit-for-purpose products. Gluten contributes to dough characteristics and influences end-product quality. Its content and quality are equally important considerations for suitability of ...
