Applications and benefits

Test grain quality at intake

To produce the right flour, you need to buy the right grain. Perten Instruments offers rapid analyzers that provide immediate test results. Verify the materials meet specifications before they enter your process. Not only can you limit off-grade grain, but full quality information means you can pay for what you actually receive – not what you specified. Identification of large, out-of-spec shipments and the subsequent price variance can pay for the analyzer.

  • Our NIR instruments such as the IM 9500 determine protein, moisture and more in wheat in less than a minute. For additional protein and gluten testing, the Glutomatic offers a world standard method for testing gluten quantity and quality.
  • Detection of one single delivery of sprouted grain can pay for a Falling Number instrument. Mixing in as little as 5% sprout damaged grain can turn the whole silo into feed grade product.
  • The SKCS 4100 with its accurate hardness, moisture, kernel weight, and kernel diameter measurements enable prediction of milling yield, allowing you to select the most suitable raw material.

Optimize your process

Monitoring and control of the milling process is key to efficient production and profitability. Extraction, tempering, additive dosing and blending can all be optimized using NIR instruments from Perten.

  • Maximize flour extraction and optimize blending without exceeding ash specifications. The accuracy and speed of our NIR analyzers will help you get more flour from your wheat.
  • Optimize wheat blending or gluten addition for correct protein content. Avoid over-dosing expensive ingredients and improvers.
  • Rapid and accurate moisture results let you optimize tempering times. Balance the needs of temper time, grain flow, and process.
  • Monitor key parameters throughout the process to detect problems such as broken sieves instantly and to fine-tune mill settings. Monitor ash content, specks, starch damage and more.

Produce the right specification product

Use the doughLAB to measure flour water absorption, dough development time, stability, softening and other dough mixing profile parameters. Use high energy mixing to emulate commercial mixing processes for wheat flour, durum, and semolina. Characterize product relevant formulations used for bread, noodles and pasta, novel dough formulations and flour with additives, improvers and correctors. Measure the heating and gelling characteristics of dough. You can even use the blending software tool and doughLAB results to “virtually” blend multiple flours until the best blend for a give product is identified.