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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!

Rheological characterization of nixtamalized corn doughs

20191114

Corn can be nixtamalized (soaked and cooked in an alkaline solution) for improving its nutritional value, flavor and aroma and for reducing mycotoxins. The nixtamalized corn is then grinded in order to obtain a dough (masa) which will be used to produce tortilla chips (nacho type). ...

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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!

20190926

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.

Read the news