Reducing waste and improving quality

Producers of pasta and noodles can make significant savings by using relevant analysis instruments for screening of ingredients, optimization of production and verification of finished products.

Screen ingredients

Screening incoming ingredients not only helps you prevent out-of-spec materials being used in production, but also allows you to segregate by quality and use ingredients to their full potential.

NIR instruments quickly determine the composition of flour and other ingredients, giving you the chance to immediately screen what you receive. Moisture, protein, fat, ash, fatty acids and more is determined in only seconds. The versatile DA 7250 At-line NIR can analyze a wide range of ingredients including flour, oils, eggs, milk powder and so on. The DA 7300 In-line NIR instrument is designed for continuous measurement in pipes, chutes and similar. At the receival it can be be used to segregate flour into different silos in real-time based on quality parameters such as protein or ash.

The Glutomatic tests gluten properties of flour. For pasta and wheat-based noodles gluten is a key component which determines dough behaviour and finished product texture. Protein measurement gives a quick indication, but testing gluten content and Gluten Index gives full understanding.

When using wheat flour it's important to avoid shipments with high alpha-amylase activity, as it will result in a sticky end-product with poor texture. A Falling Number instrument is the standard method to test flour for alpha-amylase activity.

The RVA tests ingredient starch characteristics. It can determine Peak Viscosity as measured by the Viscograph, faster and more reproducible than the original method. In noodles made from rice, mung beans and other starchy ingredients it's critical to verify that the incoming flour has the correct amylose to amylopectin ratio. Using the RVA helps you avoid flour batches which give a sticky dough and too soft noodles. It also allows you to segregate shipments into low and high amylose content for later blending.

Monitor and optimize production

The better understanding you have of the production process, the easier it is to control and optimize it. NIR instruments are particularly useful as they can give results in just a few seconds, and even be installed on-line for real-time measurements in the process line.

The DA 7250 SD can analyze intermediary products in just 6 seconds, typically without any grinding or other sample preparation. It is built to be placed in production areas. Its stainless steel sanitary design makes it easy to clean and its IP65 ingress protection makes it water-proof and dust-proof.

For measurements over conveyor belts or similar, the DA 7440 On-line NIR offers the opportunity to for example control dryer operations by monitoring moisture in real-time. It can also determine protein, fat and more, like our other NIR models.

Verify finished product quality

When ingredients have been properly screened and the production process is being monitored, you have an excellent foundation for product quality. Still, it's better to be safe than sorry, and certain analytical instruments offer rapid and flexible testing of the finished products.

Moisture as well as nutritional parameters like protein, fat, fiber and more are easily determined in just a few seconds using the DA 7250 NIR instrument. It's easy to analyze all kinds of finished products with no or little sample preparation required. It can also be set up to calculate energy values and calorific content based on formulas.

The TVT 6700 texture analyzer measures a wide range of properties, quickly and objectively. Determine firmness, stickiness, springiness and more in all types of pasta and noodle products. Our wide selection of probes and rigs allows you to perform tests according to standardized methods, as well as develop customized tests.