Analysers integration
PRODUCT FOCUS August 2017 In every edition of Milling and Grain, we take a look at the products that will be saving you time and money in the milling process.
IM 9500 Whole Grain NIR and USDA Certified UGMA AM5200-A Moisture Meter can be integrated into the MCi Auto-kicker from Mid Continent Industries. By connecting the IM9500 NTEP approved, Whole Grain NIR and AM 5200-A Moisture to the MCi Autokicker, many inbound and outbound sampling points can be automated. The system frees employees for other work by automating most sampling methods, including dockage, broken, shrunken, protein, oil content, starch content, fibre content, moisture, test weight, and temperature. The system can process a sample every 45 to 150 seconds. This allows users to check every load coming in or monitor all outbound grain with faster, more accurate information. “The Auto Kicker has already proven its value in the market and using the Perten instruments has decreased sample process time by as much as 30 seconds, which is crucial in most applications.”
www.perten.com
Brabender GlutoPeak The new method for the Brabender GlutoPeak enables good correlations with known measuring values for flour analysis, such as protein content, wet gluten, water absorption and the Alveograph W value. In just a few minutes, the Brabender GlutoPeak provides a “rheological fingerprint” of the analysed flour sample. It measures the aggregation behaviour of the gliadin and glutenin proteins in a sample, for the purposes of describing their baking properties. Strong gluten produces rapid, high peaks. Weak gluten shows later, flatter peaks, or in extreme cases, no peaks at all, for example with biscuit wheat. Rheological measurement is performed by measuring the torque, resulting in good correlations. Hence, conclusions can already be drawn on the gluten quality and its specific features before embarking on ‘analytical differential diagnostics’, with instruments like Farinograph, Extensograph and Amylograph.
The Milling and Grain team recently talked to Brabender about their latest range of products relating to flour and the characteristics of dough, here are just two products from the range of equipment that they produce.
www.brabender.com
Micro dosing scale VSS/EE
Brabender Farinograph-TS
Designed to eliminate cross contamination and operate with a very high static accuracy in the dosing and batching of micro ingredients, the VSS micro scale consists of weigh bin with pneumatically activated bottom wings for emptying.
The Brabender Farinograph-TS measures the flour water absorption and the kneading characteristics of dough.
The wings are Teflon coated and opens 90 degrees to ensure complete emptying between batches. The VSS design with three load cells, a sturdy and rigid steel frame, a dosing top, an outlet funnel and a rack provides market leading operational reliability and superior accuracy.
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It estimates the optimum water amount for a flour to form dough, predicts how flour will react in different stages of production and baking and assures a stable product quality. A flour sample of is weighed and placed into a mixing bowl. A curve is recorded, according to the resistance of the dough against the mixing action. The curve recorded, the Farinogram, shows the quality characteristics of the analysed flour, including; Water absorption: the amount of water taken up by the flour to achieve the desired consistency or optimal end result. The higher the water absorption, the greater the dough yield. The Farinograph-TS is equipped with the web-based Brabender MetaBridge software, characterized by its easy and intuitive handling.
www.brabender.com