Optimizing wheat tempering through rapid moisture testing

Wheat tempering greatly influences milling yield as well as flour quality, and mills can help optimize extraction and grind schedules by having a well-controlled temper process. Reaching the correct wheat moisture content after tempering is critical, but can be difficult to achieve as there are many variables when determining the amount of water to be added:

  • wheat type and hardness
  • original wheat moisture
  • mill ambient temperature
  • mixing method
  • flour specifications

Testing the moisture content of the incoming wheat is necessary but not enough, as several of the above factors will affect water uptake. To account for this most modern flour mills have automatic moisture measuring devices, but their accuracy suffers greatly from the fact that most of the added water is on the surface of the wheat grains immediately after addition, and the standard measurement technologies don't handle this properly.

The new UGMA grain moisture testing technology was developed by the US Department of Agriculture specifically to measure correct moisture content in such situations. The Perten AM 5200-A Grain Moisture Tester is based on UGMA technology and give accurate moisture results in 10 seconds - on dry wheat as well as wheat during tempering.

The AM 5200-A is used by a large number of flour mills to measure moisture after water addition (30 minute minimum residence time) to predict final moisture content. You can even monitor at multiple times or steps.

Read more about the AM 5200-A and Perten's full range of analyzers for flour millers.