Publications

Brochure - DA 7200/7250 Accessories Download
Brochure - DA 7250 Download
Brochure - DA 7250 Customer Support Packages Download
Brochure - Falling Number® Accesories & Consumables Download
Brochure - IM 8800 - German Download
Brochure - IM 9500 Customer Support Packages Download
Brochure - micro-doughLAB Download
Brochure - Quality control solutions for the Pasta and Noodle industry Download
Brochure - RVA Customer support packages Download
Brochure - TVT 6700 Accessories Download
doughLAB Method brochure Download
Falling Number® method brochure Download
Glutomatic® Method brochure Download
Glutomatic® Methodology Check List Download
Product Overview Download
Product sheet - doughLAB - French Download
Product sheet - FN 1310 Download
Product sheet - FN 1500 Download
Product sheet - FN Dispenser Download
Product sheet - FN Printer Download
Product sheet - Glutomatic® Download
Product sheet - IM 9500 Download
Product sheet - Lab Mill 120 Download
Product sheet - Lab Mill 3310 Download
Product sheet - Recirculating cooler Download
Product Sheet - Robot Dispenser Download
Product sheet - RVA 4500 Download
Product sheet - RVA 4800 Download
Product sheet - RVA TecMaster Download
Product sheet - Shakematic Download
Product sheet - Spolett 1010 Tube cleaner Download
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell Download
RVA method brochure Download
55-01.01 Pasta and Noodle Cooking Quality - Firmness - AACC 66-50.01 Download
55-03.01 Cooked Spaghetti and Noodle Elasticity and Tensile Strength - Tension Download
57-02.01 Raw Pasta Firmness - Compression Download
57-03.01 Cooked Pasta Firmness and Stickiness - Compression Download
Durum method - RVA 11.06 Download
General Pasting Method - RVA 01.05 Download
General pasting method - RVA 01.05 - French Download
Pasta - DA 7250 Download
Pasta quality method - RVA 32.01 Download
Semolina Method - doughLAB 03.02 Download
Wheat - DA 7250 Download
Wheat and rye flour method - RVA 05.02 Download
Wheat flour - DA 7250 Download
Wheat flour method (ethanol) - RVA 24.02 Download
Wheat gluten method (acid) - RVA 21.02 Download
Wheat gluten method (ethanol) - RVA 25.02 Download
  • January 2, 2017

    Noodle flour quality - Using multivariate analysis on the RVA curve to predict Viscograph® results

    The pasting properties of flour provide a useful indication of its suitability for making noodles, bread, cakes, batters and other products. Flour pasting quality is now commonly measured using the Rapid Visco Analyser (RVA). Nonetheless many users still require the results to be converted to historical Viscograph® units for trade. Most commonly this is done by simple correlations. However multivariate analysis (MVA) offers a potentially superior method.

    Read more about Noodle flour quality - Using multivariate analysis on the RVA curve to predict Viscograph® results

  • September 9, 2016

    NIR instrument quality control and optimization in noodle manufacturing

    Fast and accurate quality control offer great benefits in noodle production. The DA 7250 and its previous version DA 7200 are extensively used for quality and process control by leading Chinese noodle manufacturing companies such as Ting Yi corporation with Master Kong Noodles, Uni-President enterprises corp, Baixiang Food Co.,Ltd and Jinmailang Foods Co.,Ltd.

    Read more about NIR instrument quality control and optimization in noodle manufacturing

  • June 2, 2015

    Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

    The RVA can be used in various applications within the food industry. From its viscosity profiles, information regarding the pasting behavior of starch, starch-interactions and degree of cook can be obtained as well as quality parameters for hydrocolloids and fibers, enzymatic reactions and process simulations.

    Read more about Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

  • April 23, 2015

    Prediction Pack Application - Comparison of noodle flour quality results between RVA and Viscograph

    The RVA prediction pack allows the use of multivariate analysis to predict desired parameters which can enhance the predicted accuracy of a functional quality.

    Read more about Prediction Pack Application - Comparison of noodle flour quality results between RVA and Viscograph

  • January 1, 2005

    How the RVA can contribute to understanding extruded foods and feeds

    The RVA can be used to evaluate all phases of extruded product during production, including raw material, dough, intermediates, dried half-products and final products. Pasting, mechanical and thermal pathways of starch degradation can be observed in the RVA curve, thus it is possible to use RVA paste rheology to assess the degree of cook of an extrudate.

    Read more about How the RVA can contribute to understanding extruded foods and feeds