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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.

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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.

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