Calibre C-Cell: Baked Product Imaging System – uses digital imaging analysis to analyze the crumb quality of bread and other baked goods by looking at individual air (gas) cells.
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takes out chaff, weeds, and other particles leaving only grain.
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measures wheat gluten quality
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The consistograph, combined with the Alveograph, provides analysis of elastic qualities of dough before baking.
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whole grain and flour NIR analyzer
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evaluates protein and starch properties of flour.
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evaluates fermentative capability of dough--quantity of CO2 produced, permeability and tolerance of the dough, etc.
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provides analysis of damaged starch in less than 10 minutes
Read MoreIBG Monforts DD85G Oil Press
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designed to use blast chilling and shock freezing to extend the shelf life of food.
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mixes and blends ingredients
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