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1st place in the “Undergraduate Student Technical Paper Global Competition” was awarded to a team that created a new bread formulation using the Mixolab 2!

26/09/2019 11:14

1st place in the “Undergraduate Student Technical Paper Global Competition” was awarded to a team that created a new bread formulation using the Mixolab 2! This competition was hosted by the Institute of Industrial Engineers (IISE), the most important industrial engineering organization in the world, and featured entries from top universities around the globe.

Congratulations to Annel Saavedra and Dominique Almendariz whose project objectives were to use soursop agroindustrial residues to partially substitute wheat flour in a new bread formulation. They used the Mixolab 2 to evaluate the quality of this flour for bread production. CHOPIN Technologies is proud to have contributed to this beautiful project!

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THE SRC-CHOPIN, BRINGING PRECISION WHERE YOU NEED IT

There is no doubt that Solvent retention capacity tests (SRC) is a recognized and developing method for all soft flour product manufacturers. Additionally, every day more producers of hard wheat products are also using the SRC as a routine quality testing method.

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