Measure of starch damage in flour in less than 10 minutes.
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• Fully automated analysis, enzyme-free, using one gram of flour.
• Results in less than 10 minutes.
• Reproducible and standardized measurement.
The measurement principle is based on the amperometric method (Medcalf & Gilles).
The SDmatic measures iodine absorption in a diluted flour suspension. How fast the iodine is absorbed by the starch depends on how damaged it is.
Control your flour quality.
Check the settings of your mill (rolls, parallelism, wear).
Control the consistency of your flours (hydration rate, proofing, behavior during the process) and the quality of finished products (aspect and taste qualities)
Improve dough yield by adjusting the hydration rate of flours.
Easy to compare versus enzyme-based methods : simultaneously displays various measurement units.
The SDmatic adapts to your needs. The calibrations can be customized with the help of CHOPIN Technologies Applications Laboratory.