Publications

Brochure - Analysis solutions for flour milling Descargar
Brochure - DA 7200/7250 Accessories Descargar
Brochure - DA 7250 Descargar
Brochure - DA 7250 Customer Support Packages Descargar
Brochure - DA 7300 In-Line Analyzer Descargar
Brochure - Falling Number® Accesories & Consumables Descargar
Brochure - IM 8800 Descargar
Brochure - IM 9500 Customer Support Packages Descargar
Brochure - IM 9520 Descargar
Brochure - micro-doughLAB Descargar
Brochure - RVA Customer support packages Descargar
Brochure - TVT 6700 Accessories Descargar
doughLAB Method brochure Descargar
Falling Number® method brochure Descargar
Glutomatic® Method brochure Descargar
Glutomatic® Methodology Check List Descargar
Product Overview Descargar
Product sheet - AM 5200 Descargar
Product Sheet - DA 7300 Mounting panel Descargar
Product Sheet - DA 7300 OPC Server Descargar
Product sheet - doughLAB Descargar
Product sheet - FN 1000 Descargar
Product sheet - FN 1310 Descargar
Product sheet - FN 1500 Descargar
Product sheet - FN Dispenser Descargar
Product sheet - FN Printer Descargar
Product sheet - Glutomatic® Descargar
Product sheet - IM 9500 Descargar
Product sheet - Lab Mill 120 Descargar
Product sheet - Lab Mill 3100 Descargar
Product sheet - Lab Mill 3310 Descargar
Product sheet - Lab Mill 3610 Descargar
Product sheet - Mill Feeder 3170 Descargar
Product sheet - Recirculating cooler Descargar
Product Sheet - Robot Dispenser Descargar
Product sheet - RVA 4500 Descargar
Product sheet - RVA 4800 Descargar
Product sheet - RVA TecMaster Descargar
Product sheet - Shakematic Descargar
Product sheet - SPD 4200 Descargar
Product sheet - Spolett 1010 Tube cleaner Descargar
RVA method brochure Descargar
01-02.01 White Pan Bread Firmness -AIB Standard Procedure Descargar
01-04.02 Bread Crumb Firmness & Springiness - Hold Until Time Descargar
01-05.01 Hamburger Bun Crust Toughness - AIB Standard Procedure.pdf Descargar
120 rpm Method - micro-doughLAB 02.01 Descargar
Bake mixes - DA 7200/7250 Descargar
Barley - DA 7250 Descargar
Cake mix quality method - RVA 34.01 Descargar
Corn - DA 7250 Descargar
Durum method - RVA 11.06 Descargar
Flour fungal amylase method - RVA 04.07 Descargar
Flour heat treatment method - RVA 33.01 - French Descargar
General Flour Testing Method - doughLAB 01.01 Descargar
General Pasting Method - RVA 01.05 Descargar
General pasting method - RVA 01.05 - French Descargar
Gravy mix - DA 7200/7250 Descargar
Malt flour method - RVA 03.04 Descargar
Method for Effects of Additives to Flour Quality - doughLAB 02.01 Descargar
Oats - DA 7250 Descargar
Rye - DA 7250 Descargar
Semolina Method - doughLAB 03.02 Descargar
Small grain sample division - SPD 4200 Descargar
Wheat - DA 7250 Descargar
Wheat and rye flour method - RVA 05.02 Descargar
Wheat flour - DA 7250 Descargar
Wheat flour method (ethanol) - RVA 24.02 Descargar
Wheat gluten method (acid) - RVA 21.02 Descargar
Wheat gluten method (ethanol) - RVA 25.02 Descargar
Wheat proteolytic insect damage detection method - RVA 40.01 Descargar
  • marzo 19, 2018

    Perten launches new dedicated NIR instrument for flour and semolina analysis

    The Inframatic 9520 is the newest member of Perten’s Inframatic family of NIR grain and flour analyzers.

    Lea mas sobre Perten launches new dedicated NIR instrument for flour and semolina analysis

  • julio 10, 2017

    Sequential Precision Divider (SPD)

    Perten Instruments has designed a grain sample divider which allows the user to obtain a randomized sample from 50% down to 3.125% of a bulk sample in one single step. Five different crops were used to verify a prototype design in terms of randomization, and the theoretical maximum dividing capacity of 3.125%.

    Lea mas sobre Sequential Precision Divider (SPD)

  • junio 27, 2017

    The Benefits of NIR Grain Networking

    NIR grain analyzers are often connected to so called grain networks. Groups of instruments, sometimes several hundreds, are monitored and administrated remotely. But what is a network really, and why do they exist?

    Lea mas sobre The Benefits of NIR Grain Networking

  • enero 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.

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

  • septiembre 2, 2016

    Optimizing wheat tempering through rapid moisture testing

    Rapid and accurate moisture testing during tempering makes it possible to optimize water addition and tempering time. The AM 5200-A measures moisture in wheat during tempering in only 10 seconds and is used by many millers for control of tempering conditions.

    Lea mas sobre Optimizing wheat tempering through rapid moisture testing

  • junio 30, 2016

    Rapid measurement of beta-glucan quantity and quality

    Beta-glucans have health benefits and there is great interest in using them in food products. To be able to make health claims it's necessary to verify the quantity and quality of beta-glucans, and rapid analytical methods like NIR and the Rapid Visco Analyser are of great benefit.

    Lea mas sobre Rapid measurement of beta-glucan quantity and quality

  • marzo 30, 2016

    Improving flour mill performance using DA 7300 in-line NIR

    Leading Turkish flour milling company OVA UN optimize their milling performance using two DA 7300 in-line NIR. One controls the blending of wheat based on protein content. The other measures ash, speck count and more in flour before packing.

    Lea mas sobre Improving flour mill performance using DA 7300 in-line NIR

  • diciembre 3, 2015

    Milling the perfect flour

    What is a perfect flour? It depends on the intended end-use and there is no single set of quality characteristics that meet all needs for all end products for which flour is an important ingredient. Flour is both a functional and nutritional ingredient and both sets of traits need to be measured, starting with wheat testing at the intake.

    Lea mas sobre Milling the perfect flour

  • noviembre 18, 2015

    Bake mix performance testing using the RVA

    The RVA can detect non-performing ingredients and quickly analyze bake mixes for proper performance. It identifies bake mixes that are going to cause problems before they get to your customers.

    Lea mas sobre Bake mix performance testing using the RVA

  • julio 1, 2015

    Falling Number® 1000 – the NEW Falling Number model

    The Falling Number method has been the world standard method for sprout damage detection, and determination of alpha amylase activity since over 50 years. With the new FN 1000 instrument users can perform Falling Number tests faster, safer and simpler than before.

    Lea mas sobre Falling Number® 1000 – the NEW Falling Number model

  • junio 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.

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

  • abril 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.

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

  • marzo 23, 2015

    Applications of portable NIR grain analysis with Inframatic 8800

    Many farmers and grain storage companies benefit from the portability of the Inframatic 8800 NIR grain analyzer, which measures moisture, protein and oil in grains and oilseeds.

    Lea mas sobre Applications of portable NIR grain analysis with Inframatic 8800

  • octubre 17, 2014

    Measuring Flour Using Novel Sample Packing and Presentation with an IM 9500

    A new flour module was developed to enable flour measurements for millers and bakers using the IM 9500. Calibrations were developed for data collected using the flour module for moisture, protein, ash, and wet gluten in flour.

    Lea mas sobre Measuring Flour Using Novel Sample Packing and Presentation with an IM 9500

  • octubre 15, 2014

    Using the DA 7300 Digital Camera for Color Detection in Agri-Industry Processing

    The DA 7300 in-line NIR incorporates a digital camera for real-time image analysis and video streaming showing the product. Applications include speck detection and color measurements.

    Lea mas sobre Using the DA 7300 Digital Camera for Color Detection in Agri-Industry Processing

  • octubre 2, 2014

    Perten Falling Number® Instruments once again prove their importance

    Many parts of Western Europe received large amounts of rain during the harvest season. Perten Falling Number instruments were used heavily to check for sprout damaged wheat, as one truckload of low Falling Number wheat can turn a complete silo into feed-grade wheat.

    Lea mas sobre Perten Falling Number® Instruments once again prove their importance

  • octubre 1, 2014

    Inframatic 9500 Grain and Flour Analyzer

    The Inframatic 9500 NIR grain analyzer has become the instrument of choice in the industry. Using the new Flour Module it can now also analyze flour for parameters such as moisture, protein and ash.

    Lea mas sobre Inframatic 9500 Grain and Flour Analyzer

  • junio 26, 2014

    Accurate Falling Number results

    The Falling Number test is critical to make sure that sprouted grain is detected and properly sorted. In order to achieve accurate and repeatable Falling Number results it is important to follow the proper steps and use the right equipment.

    Lea mas sobre Accurate Falling Number results

  • junio 25, 2014

    doughLAB – Improved Flour Analysis

    The doughLAB provides AACCI approved analysis of water absorption, dough development and mixing tolerance in wheat flour. It's a modern instrument which provides significant benefits over older type dough rheometers.

    Lea mas sobre doughLAB – Improved Flour Analysis

  • mayo 15, 2014

    Why speck detection is important for flour millers

    The DA 7300 NIR and Image Analysis process sensor can measure specks in semolina and wheat flour in real-time in the mill.

    Lea mas sobre Why speck detection is important for flour millers

  • septiembre 30, 2013

    AACCI Approved doughLAB Method

    New AACCI Method 54-70.01 measures the mixing properties of dough in the doughLAB using high energy mixing to better emulate the high work rates commonly used in the dough mixers that are integral to modern, rapid bake systems.

    Lea mas sobre AACCI Approved doughLAB Method

  • agosto 21, 2013

    Observing the staling of white pan bread using the TVT texture analyzer

    In this study the TVT was used to observe the staling of white pan bread using AACCI Standard Method 74-09.01 (AACCI, 1999).

    Lea mas sobre Observing the staling of white pan bread using the TVT texture analyzer

  • octubre 17, 2011

    doughLAB in Farinograph™ check sample service

    The doughLAB is an evolution of current flour analysis equipment, and was designed to mimic the conditions under which current standard analyses are performed

    Lea mas sobre doughLAB in Farinograph™ check sample service

  • enero 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.

    Lea mas sobre How the RVA can contribute to understanding extruded foods and feeds