Publications

Brochure - Analysis solutions for flour milling Download
Brochure - BVM Accessories Download
Product Overview Download
Product Sheet - BVM Volume Meter Download
Volume Determination of Baked Products Method - BVM 01.01 Download
  • December 14, 2016

    Volume Measurements of Frozen and Baked Pizza

    When producing pizza the volume is one of the important quality parameters. The BVM volume meter is rapid and reproducible, and using the recently published AACCI method, pizza manufacturers can now use a standardized method for volume determination.

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  • December 13, 2016

    Evaluation of maltogenic α-amylase and pre-gelatinized flour as anti-staling agents in scuffins

    The anti-staling effects of maltogenic α -amylase and pre-gelatinized flour in Scuffins were studied. A Scuffin is a baked product based on a mixture between the recipes from both scones and muffins. The product has been developed to be eaten as a in between meal snack. Several quality parameters such as texture, volume, starch retrogradation and water content were measured during storage to follow the staling and evaluate the anti-staling effects of the added ingredients.

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  • May 27, 2015

    Volume Measurements on Frozen Products

    The possibilities to measure the volume of frozen, brittle and sticky products using the new AACCI-standard method for determination of bread volume by laser topography: BVM Method (AACCI 10-14.01).

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  • December 17, 2014

    Volume and Texture Measurements of Potato

    Potato often forms a leathery layer when cooked and not eaten immediately, as in large scale kitchens. The mechanisms behind this are being studied using the Perten TVT 6700 texture analyzer and the BVM 6600 volume analyzer.

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  • December 16, 2014

    Approved Bread Volume Method for Fast and Accurate Analysis

    New Method Approval for Measuring Bread Volume by Laser Topography

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