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WHEAT FLOUR QUALITY CONTROL

23/04/2018 18:37

“Flour quality control is a puzzle in which each piece corresponds to the information given by one testing method. To see the quality of the product, it is necessary to know how the results of the different tests are linked. Quality control should not be building specifications and filling in numbers: it should give the information required to improve quality and customer satisfaction. Considering all the QC results as a whole to understand and improve quality is the main challenge of the coming years and CHOPIN Technologies is dedicated to provide these solutions to the industry.”

article_Quality_Control_Gregory_Vericel_for_Miller_magazine

 

How to Obtain a Reliable and Quick Assessment of Alveographic Values

20190122

NEW  WiXO protocol : the entire process, from delivery of the sample to the final results (grinding, measurement of the moisture content, weighing, WiXO analysis), takes less than 15 minutes!

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Predict quality of Yellow Alkaline Noodles

20190118

Using multiple linear regression (MLR) based on quantitative and qualitative testing to predict quality of Yellow Alkaline Noodles

The aim of this study was to propose an analytical strategy to predict noodle quality from wheat flour, hence permitting a better segregation of the best suited wheat cultivars.

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Impact of different fibers on dough rheological behavior

20181212

During the past decade, fibers were introduced in the cereals industries processes with the aim to improve nutritional benefit of traditional wheat food. ...

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