Valider la selection Supprimer les filtres

Aucun produit ne correspond à votre recherche.

Volver

Wheat Milling

10/05/2019 10:49

Want to predict at laboratory level how your flour will perform at an industry level ?

6 years ago, the Milling Value Consortium initiated specific projects to better understand the milling value of wheat. The outcome was the development of a laboratory scale mill : the LabMill, manufactured by CHOPIN Technologies. This mill provides high extraction rates with good repeatability and reproducibility. Several studies have been conducted in collaboration by Arvalis and CHOPIN Technologies. This research show that LabMill does more than just grind wheat to obtain flour. It provides comparable data to the industrial mill process, allowing wheat selection by taking into account the wheat behaviour during milling.

Find out more information on the Arvalis & CHOPIN Technologies’ presentation made at the 19th ICC  Cereal meets Technology: 

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). ...

Leer las noticias

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.

Leer las noticias