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Impact of wheat tempering on grain behavior during milling and on flour quality in the laboratory

24/09/2019 10:46

Best practices in experimental  milling include a time-consuming preparation process (i.e. tempering) for the wheat prior to milling. But is it really necessary to temper at the laboratory level? And, if tempering is required, do we need to adapt it according to wheat hardness? More importantly, what is the optimum final tempering moisture content? And, finally, what is the optimum tempering time? Today, there are a lack of studies documenting the impact of tempering on experimental laboratory milling. CHOPIN Technologies helps provide clearer guidance with these two LabMill white papers.

English version Updated version

French version Updated version

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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