Recommended products for flour millers

Perten Instruments offers a full range of instruments for flour millers - the world standard Falling Number and Glutomatic methods which were developed by Perten; several models of NIR instruments to suit the specific needs of every miller; analyzers for dough characteristics as well as bread volume and texture.

Falling Number

The Falling Number method is the world industry standard and accepted method for detecting sprout damage in flour, wheat and other grains. Perten Falling Number models are the only validated instruments for the approved methods.



At grain intake a Falling Number instrument is essential to detect sprouted shipments. One truckload of sprouted wheat can lower the grade of the entire content in a silo. You cannot afford to take the risk and not test.

Use the Falling Number Method in the mill to ensure end product quality, calculate blends of flours to achieve a specific Falling Number, or calculate malt addition.

Go to Falling Number page


Protein content does not guarantee flour performance. The Glutomatic System is the world standard method to measure gluten quantity and quality in flour, wheat, durum and semolina. Gluten quality is critical to the bread making quality of wheat, and different types of end products require flour with different characteristics.


The Glutomatic System is a simple, rapid and reproducible method and can be performed at the grain reception, providing functional information of gluten without extracting the flour. Flour millers use the Glutomatic to test flour streams for gluten formation quantity and quality. The results of the Glutomatic tests are used to calculate blends of flours and vital wheat gluten addition.

Go to Glutomatic page

Lab mills

The rugged, long-lived sample grinders from Perten Instruments offers safe grinding of grain. Fine, homogeneous grinding for Falling Number, Gluten Index or NIR analysis in the Hammer mills or ability to grind without moisture loss in the Disc mills means that most grinding needs in the grain lab can be fulfilled by our grinders.


Go to Lab mills page

DA 7250 NIR Analysis System

The DA 7250 is our most advanced and accurate NIR instrument. Enclosed in a dust-proof housing, it analyzes whole grains, flour, semolina, bran, bakery mixes and many other sample types - all without grinding or other sample preparation. In addition to moisture, protein and ash it can also determine water absorption, starch damage and more.


Samples are analyzed in only 6 seconds, in an open-faced dish which requires little or no sample preparation and cleaning. Modern diode array technology, factory normalization and automated self-tests make the DA 7250 extremely accurate. Temperature stabilization, solid-state optics and an IP65 enclosure provides robustness – place in almost any environment, including production areas.

Its touch screen with intuitive user interface ensures rapid operator confidence. Windows connectivity makes it easy to connect accessories such as printers, barcode readers and even wireless modems.

Go to DA 7250 NIR Analysis System page

Inframatic 9500 NIR Grain and Flour Analyzer

The Inframatic 9500 is the most accurate NIR grain and flour analyzer available, and can determine moisture, protein, wet gluten and more in 25 seconds. An optional module adds on integrated Hectoliter Weight / Test Weight measurement.



With a large touch screen and simple sample handling it is easy to use. Single block optics and advanced instrument standardization make the IM 9500 more accurate than other grain analyzers, and it is approved in a number of countries for official testing of moisture and protein in wheat. The Test Weight Module provides even greater functionality and value in one instrument. With superior performance and an attractive price the IM 9500 is a good investment also for smaller mills.

Go to Inframatic 9500 NIR Grain and Flour Analyzer page

Inframatic 8800 NIR Grain Analyzer

The Inframatic 8800 is a battery powered, NIR grain analyzer which determines protein and moisture in wheat and other grains. Samples are analyzed in less than 2 minutes, and it has up to 2 hours of battery life.



Using the optional Falling Number Moisture Module it provides accurate moisture measurement of ground wheat and flour, which is important for correct Falling Number measurements.

Go to Inframatic 8800 NIR Grain Analyzer page

DA 7300 In-line NIR

The DA 7300 In-line NIR measures moisture, protein, ash, specks and more in grain and flour. It enables you to optimize your production, from the grain intake to the finished flour.



The DA 7300 is an in-line process sensor which uses a combination of near infrared spectroscopy (NIR) and high resolution camera technology to measure grain and flour in real-time, directly in the process flow. It can be installed in many different process points. The measurement readings may be displayed on either a dedicated PC with user interface software or be fully integrated in existing plant control and quality management systems.

It is used by flour millers worldwide for process and quality control. Using the highly accurate instrument for process control results in substantial savings by increasing yield at the same time as rejects are reduced and end product quality becomes more consistent.

The instrument measures many important characteristics of grain and flour including:

  • Grain: Moisture, Protein, Zeleny sedimentation, Hardness
  • Flour & Semolina: Ash, Protein, Moisture, Starch damage, Water Absorption, Specks, Color


Benefits  in flour milling

Grain intake for control of binning

The incoming wheat is traditionally mixed in order to achieve the desired protein levels. Typically, the average protein content for the wheat bins is used for setting blend ratios. However, since the wheat protein varies significantly within a bin, the protein content going in to the mill will vary too.

Optimize protein in wheat during blending

The DA 7300 accurately measures protein in the wheat after blending. By measuring the incoming grist, the blend ratios can be dynamically controlled to ensure that the blended wheat actually has the desired protein content. This will lead to a more consistent end product but will also improve milling performance.

With a stable blending operation, millers can confidently operate closer to the protein targets and can reduce the safety margin at which many operate. This results in savings as more of the lower priced wheat and less of the higher priced wheat can be used.

Control ash level and increase your yield

By measuring the flour ash content accurately and continuously, the miller can automatically or manually control the ash level and thereby control the milling yield. Increasing the yield by producing flour closer to the production tolerances will help increase the operating margins.

Control flour gluten addition

Measuring the protein content will allow accurate addition of gluten. By controlling the gluten dozing, savings can be realised by using a lower cost/lower protein wheat and add gluten to reach the required flour protein level. An accurate and continues measurement is a must in order to avoid over-dozing or out-of-spec product.

Optimize starch damage

The level of damaged starch is largely controlled by mill settings. By continues measurement, the miller can adjust the roller mills in order to ensure the correct amount of damaged starch.

Detect screen breakage immediately

The amount of bran particles in the end product is an important indicator of the flour quality, but equally an indicator showing if sifts are working as expected. Seeing your spec count increasing may indicate a cloth breakage that needs attention immediately. By continuously monitoring your spec counts, you will be able to avoid rejects and customer complaints.

The image to the left below shows what a high-speck flour looks like to the DA 7300 camera system. The center image highlights the specks that the DA 7300 have identified and counted.The right hand image shows the reason for the numerous specks - the broken cloth.


Go to DA 7300 In-line NIR page


The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters. The instrument uses the traditional 20 minute test and AACCI 54-70 approved high-speed mixing 10 minute test.



The 10 minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed method more closely resembles today's bread making processes.

Millers can quickly calculate flour blends to meet target water absorption specifications using the software. Perform complex "what if" analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs.

Bake labs can create specific tests to study flour performance using variable temperature and high speed/energy mixing. High torque tests are used for crumbly doughs such as pastry, cookie, cracker, pasta, noodle and other low water absorption dough formulations. Defined energy input tests – which cease mixing the sample once the specified amount of mechanical energy has been applied – can be used to produce repeatable samples for further testing such as texture analysis and test baking.

Go to doughLAB page

AM 5200 Grain Moisture Meter

The Aquamatic 5200 is a rapid grain moisture meter. It measures moisture and test weight / hectoliter weight in both incoming and tempered grain in 10 seconds.Officially approved for moisture testing of grain in many markets, it employs the newest technology - 150MHz and the UGMA.


These two developments improve grain moisture measurement accuracy by as much as 75% and provides accurate analysis on wheat during tempering thus allowing the miller to predict final moisture content as soon as 30 minutes after water addition.

Go to AM 5200 Grain Moisture Meter page

RVA - Flour Performance Analyzer

The RVA can evaluate the suitability of flour for breads, noodles, pasta, cakes, biscuits, cookies, batters and extruded products, whether flour is the main ingredient or is being used as a thickener or binder. The RVA can be used to test wheat flour and wholemeal and non-wheat flours. Test methods include AACCI, ICC and other standards and user-created custom analyses.


The RVA is a rotational viscometer with programmable temperature and shear to determines flour functional characteristics such as rapid starch pasting profile, solvent retention capacity (SRC), enzyme activity from fungus, sprout or insect damage, degree of cook from heat treatment and diastatic activity from added malt flour or fungal amylase. RVA software is easy to use with “routine user” and “expert user” modes and electronic signature/electronic registration compliance.

Go to RVA - Flour Performance Analyzer page

BVM Bread Volume Meter

BVM uses laser topography to rapidly measure accurate dimensions (length, width, depth), weight and volume of bread and baked products. The software generates a 3-D, rotatable diagram of the product. It is nearly 10 times more accurate and 5 times faster than traditional seed displacement tests.



BVM has applications and accessories to measure a variety of products such as pan and hearth breads, small rolls, hamburger buns, cookies, pizza, flat bread, pastries, muffins, and cakes. BVM is an essential tool for test bakeries and test kitchens to prove the performance of flour, wholemeal, bread improvers and ingredients.

Go to BVM Bread Volume Meter page

TVT Texture Analyzer

The TVT texture analyzer performs fast, easy to use, objective texture analysis. Force, distance and time measurements are analyzed to define physical properties, compare products and raw materials, evaluate the effects of processing and formulation, assess changes during storage and imitate handling and consumption.


TVT has applications and accessories to characterize the texture of a variety of baked products. Methods include firmness, springiness and staling of pan and hearth breads and cakes, crust texture of small rolls and hamburger buns, hardness, fracturability and crispness of biscuits, crackers, cookies, wafers and tortilla and properties of dough. Custom methods can also be created. TVT is an essential tool for test bakeries and test kitchens to prove the performance of flour, wholemeal, bread improvers and ingredients.

Go to TVT Texture Analyzer page