AT THE COUNTRY ELEVATOR
Inframatic 9500 NIR Grain Analyzer
In less than 1 minute the Inframatic 9500 will accurately determine moisture, protein, test weight (with the optional Specific Weight Module), oil, starch and more in all kinds of grains and oilseeds. Read more about the Inframatic 9500 Grain Analyzer
Inframatic 8600 NIR Grain Analyzer
A simpler grain analyzer which can determine the same parameters as the Inframatic 9500, but requires that the sample is ground prior to analysis. Read more about the Inframatic 8600.
Aquamatic 5200 Grain Moisture Meter
Determine moisture and Test Weight/Hectoliter Weight in all types of grains and oilseeds in only 10 seconds. The Aquamatic is based on recent development work performed by the USDA and is the most accurate moisture meter available. Read more about the AM 5200 Grain Moisture Meter.
The world standard for Falling Number determination. Officially approved by the ICC, AACC, ISO and ASBC. Detect sprout damage in wheat, rye and barley. Read more about Falling Number.
Hammer mills and disc mills for all kinds of sample preparation needs, including for Falling Number, Glutomatic and Inframatic 8600. Read more about Lab mills.
AT CENTRAL GRAIN LABS, PORT FACILITIES AND INTERNATIONAL TRADE
In addition to the products listed above, we also recommend:
A flexible heating, cooling and variable shear viscometer suitable for testing all grains (maize, rice, wheat, durum, barley, sorghum, millet, oats, rye, triticale, amaranth, pulses). Enzyme activity and pasting properties of starch using a standard 13 minute test. Screening tests for protein gelation (soy, gluten etc). Customize your own methods. Traceable calibration complies with ISO9000. Read more about the RVA.
Conventional z-arm dough mixer and analysis system to determine the quality, mixing characteristics and water requirements of wheat flour, wholemeal and semolina doughs for milling, baking, pasta and noodles. Programmable temperature and mixing speed to develop rapid tests, emulate commercial conditions, add ingredients, develop low water doughs, or paste the starch. Read more about the doughLAB.
Although wheat protein content is most commonly tested, it is really the gluten which is important. The gluten characteristics is what influences the breadbaking qualities of the wheat, and although protein content is a fairly accurate quick test, it does not provide the full answer. The Glutomatic System is the world standard for determination of wheat gluten content and quality. Read more about the Glutomatic.
For a wheat miller or a barley maltster it is not enough to know the average quality of the raw material, but the homogeneity is what counts. The SKCS 4100 determines important parameters such as hardness, kernel size, kernel weight and moisture, on a kernel-by-kernel basis making it possible to find out if the grain is soft, hard or mixed. Read more about the SKCS 4100.