Water Absorption

It is an experience that the majority of us have had when preparing a recipe using flour (bread, cake, pie, etc.). If you add too much water, the dough sticks to your hands and quickly gets everywhere. If you don't add enough water...

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Food manufacturers build success by producing dependable, high-quality products for consumers, and baked goods are no exception...

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If you stretch a rubber band (or a spring) and suddenly let go of one of its ends, it returns to its original dimensions; that is elasticity.

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Among the various adjectives that are used to describe dough, we find the notion of tenacity. For a baker, the “tenacity” of dough is its capacity to "resist" deformation. We will also discuss "consistency" to illustrate the fact that dough will be more or less hard or soft. Both terms are correct ...

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Extensibility is a material's ability (in our case, dough) to stretch without breaking. Extensibility should not be confused with elasticity! These are two different concepts. Dough can be extensible and not elastic or extensible and very elastic...and in bread making, the results will be quite different. 

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The early 20th century was a time of extensive research to better understand—and better control—the properties of flours used to produce quality breads. In 1920, Marcel Chopin contributed to this effort and filed a patent describing the Extensometer. 

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Quality Control Considerations: Part 2 - Control

Once the quality criteria have been defined, it is then necessary to have the means to control these. Overall, the “5M” rule is a very good guide.

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Measuring the ash content is one of the essential tests of any cereals laboratory. But what actually is this ash?

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MPI (Milling Performance Index)

"Milling in laboratories is more than just the simple transformation of grain into flour." By saying that, we wish to emphasize the fact that there is a great wealth of information to use during this operation. 

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The gluten

The current trend in gluten-free products has highlighted one thing: many consumers do not have a clear idea of what gluten is. 

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The Mixolab

There are many ways to measure the quality of flour. We can analyze its composition (protein, humidity, etc.), measure a specific component (gluten, starch, etc.) or even, and in order to more closely test the conditions of use, analyze the dough.

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Flour Milling

How does a mill work today?
Remember that these are real factories which are very precise and inevitably quite different from one another. Nevertheless, they must all follow the main principles which we'll present here...

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Preparing wheat for milling

Properly preparing wheat for milling is as important in the plant as it is in the laboratory. Preparing wheat for milling involves two main actions: cleaning the grain and tempering the grain before milling.

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There are a number of standardization organizations, whether international (ISO, CEN, AACC, ICC, etc.) or national (Afnor, GOST, IRAM, GT, etc.), but what actually are standards? What are they used for?

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Quality Control Considerations: Part 1 - Quality

The purpose of a quality control laboratory is to...control quality. What does it mean? This question is important because quality control often translates to "specifications."

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KPM Analytics

Chopin Technologies
is a brand of KPM Analytics.
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