As a miller, you have a need for reliability in respect of raw material quality
Why not relieve the burden on your own mill and make use of our expertise and our equipment? We will analyze your grain and flour samples, draw up strategies for optimization and test the suitability of your flour for baking in our trial bakery.
Analysis and Rheology of Flour
The suitability of wheat for baking depends on a diversity of factors. In our analytical and rheological laboratory, we determine all the relevant quality parameters such as dockage, hectolitre weight, moisture, ash content, particle size distribution, wet gluten content and gluten properties, protein, sedimentation value and solvent retention capacity as well as all Amylograph, Micro Visco-Amylo-Graph and Falling Number figures. We investigate the rheological properties of the dough with the Farinograph, Mixograph, Extensograph and Alveograph. Depending on the specification, we complement these analyses with the Mixograph, the IDK (index of gluten extensibility) or the Rheofermentometer.
In order to assess the properties of the dough and the condition of the gluten as accurately as possible, we test all the important quantitative and qualitative parameters of the flour.