Recommended products for flour millers

Perten Instruments offers a full range of instruments for flour millers - the world standard Falling Number and Glutomatic methods which were developed by Perten; several models of NIR instruments to suit the specific needs of every miller; analyzers for dough characteristics as well as bread volume and texture.

Falling Number

The Falling Number method is the world industry standard and accepted method for detecting sprout damage in flour, wheat and other grains. Perten Falling Number models are the only validated instruments for the approved methods.

 

 

At grain intake a Falling Number instrument is essential to detect sprouted shipments. One truckload of sprouted wheat can lower the grade of the entire content in a silo. You cannot afford to take the risk and not test.

Use the Falling Number Method in the mill to ensure end product quality, calculate blends of flours to achieve a specific Falling Number, or calculate malt addition.

Go to Falling Number page

Glutomatic

Protein content does not guarantee flour performance. The Glutomatic System is the world standard method to measure gluten quantity and quality in flour, wheat, durum and semolina. Gluten quality is critical to the bread making quality of wheat, and different types of end products require flour with different characteristics.

 

The Glutomatic System is a simple, rapid and reproducible method and can be performed at the grain reception, providing functional information of gluten without extracting the flour. Flour millers use the Glutomatic to test flour streams for gluten formation quantity and quality. The results of the Glutomatic tests are used to calculate blends of flours and vital wheat gluten addition.

Go to Glutomatic page

Lab mills

The rugged, long-lived sample grinders from Perten Instruments offers safe grinding of grain. Fine, homogeneous grinding for Falling Number, Gluten Index or NIR analysis in the Hammer mills or ability to grind without moisture loss in the Disc mills means that most grinding needs in the grain lab can be fulfilled by our grinders.

 

Go to Lab mills page

DA 7250 NIR Analysis System

The DA 7250 is our most advanced and accurate NIR instrument. Enclosed in a dust-proof housing, it analyzes whole grains, flour, semolina, bran, bakery mixes and many other sample types - all without grinding or other sample preparation. In addition to moisture, protein and ash it can also determine water absorption, starch damage and more.

 

Samples are analyzed in only 6 seconds, in an open-faced dish which requires little or no sample preparation and cleaning. Modern diode array technology, factory normalization and automated self-tests make the DA 7250 extremely accurate. Temperature stabilization, solid-state optics and an IP65 enclosure provides robustness – place in almost any environment, including production areas.

Its touch screen with intuitive user interface ensures rapid operator confidence. Windows connectivity makes it easy to connect accessories such as printers, barcode readers and even wireless modems.

Go to DA 7250 NIR Analysis System page

Inframatic 9500 NIR Grain and Flour Analyzer

The Inframatic 9500 is the most accurate NIR grain and flour analyzer available, and can determine moisture, protein, wet gluten and more in 25 seconds. An optional module adds on integrated Hectoliter Weight / Test Weight measurement.

 

 

With a large touch screen and simple sample handling it is easy to use. Single block optics and advanced instrument standardization make the IM 9500 more accurate than other grain analyzers, and it is approved in a number of countries for official testing of moisture and protein in wheat. The Test Weight Module provides even greater functionality and value in one instrument. With superior performance and an attractive price the IM 9500 is a good investment also for smaller mills.

Go to Inframatic 9500 NIR Grain and Flour Analyzer page

Inframatic 8800 NIR Grain Analyzer

The Inframatic 8800 is a battery powered, NIR grain analyzer which determines protein and moisture in wheat and other grains. Samples are analyzed in less than 2 minutes, and it has up to 2 hours of battery life.

 

 

Using the optional Falling Number Moisture Module it provides accurate moisture measurement of ground wheat and flour, which is important for correct Falling Number measurements.

Go to Inframatic 8800 NIR Grain Analyzer page

DA 7300 インラインNIR

DA7300 インラインNIRは穀物、小麦粉の水分、タンパク質、灰分、スペックなどを測定します。原材料の受け入れから最終製品の小麦粉までの工程の最適化を可能にします

DA 7300は近赤外(NIR)と高解像度カメラを組み合わせたインライン型のセンサーを使用し、原料や小麦粉の加工プロセスを直接リアルタイムで測定します。工程の中の複数個所に導入かのうで、測定の結果はPCに表示することも、既存の工程管理・品質管理システムに連動させることも可能です。

世界中の製粉工場で品質管理のために使用されています。高精度の分析装置をプロセスの管理に使用することで、歩留まりの向上による原材料の使用の最適化が出来ると同時に、廃棄を減らして製品寝室をより安定させることが出来ます。

装置は原材料および小麦粉の分析で重要な下記の項目を測定します。:

  • 全粒: 水分、タンパク質、ゼレニー、ハードネス
  • 小麦粉&セモリナ粉:灰分、タンパク質、損傷デンプン、吸水率、スペック、色相など

技術情報など詳細はDA 7300の製品ページにて

 

製粉工程での利点

原料受入時のビニング管理

荷受された原麦は伝統的に希望のタンパク質含量となるよう混合されます。一般的にはブレンド率の設定のためにビンの平均タンパク値が使用されますが、ビンの中でのタンパク質含量には幅があり、ミルに入るタンパク質含量にもムラが生じます。

加水前のブレンドの管理

荷受のグリストを測定することでブレンド率は動的に管理され、望んだタンパク質含量にブレンドできます。最終製品の安定につながり、製粉の効率の改善にもつながります。

安定したブレンドのオペレーションにより、現場は自信を持ってタンパク値のターゲットに近づけることができ、安全マージンを減らすことが出来ます。結果として高い原料の使用を減らして安価な原料の使用を増やすことができます。

灰分の管理で歩留まりが向上します

灰分の含量を正確に継続的に測定することにより、現場は灰分のコントロールと製粉歩留まりの管理を自動または手動で行えます。製品を規格値に近づけることによる歩留まりの向上によってオペレーションのマージンは改善されます。

小麦粉のグルテン添加の管理

タンパク質の測定によってグルテンの添加をより正確に行えます。グルテン添加の管理によって安価で低タンパク質の原料とグルテンの添加で必要なタンパク質含量に調整することが可能になるでしょう。正確で継続的な測定は添加し過ぎや規格外の製品を避けるために必要になります。

損傷デンプンの最適化

損傷デンプンのレベルは製粉工程の設定によって常に管理されています。継続的な測定によって、製粉工程でローラーを調整することで損傷デンプンのレベルを適正に保つことができます。

工程の破損の発見

ふすま粒子の最終製品への混入は小麦の品質において重要です。同時にシフトが正常に機能しているかの指標にもなります。スペック数が増えるということは工程の破損意味し、直ちに対応しなければなりません。スペック数の継続的な測定は廃棄やクレームの減少につながります。

左下のイメージはDA7300のカメラシステムでスペックの多い小麦粉がどのように映るかを示しています。真ん中のハイライトされたスペックはDA7300が認識してカウントした部分です。右のイメージは スペックが増えた理由である破れを示しています。

   

Go to DA 7300 インラインNIR page

doughLAB

The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters. The instrument uses the traditional 20 minute test and AACCI 54-70 approved high-speed mixing 10 minute test.

 

 

The 10 minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed method more closely resembles today's bread making processes.

Millers can quickly calculate flour blends to meet target water absorption specifications using the software. Perform complex "what if" analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs.

Bake labs can create specific tests to study flour performance using variable temperature and high speed/energy mixing. High torque tests are used for crumbly doughs such as pastry, cookie, cracker, pasta, noodle and other low water absorption dough formulations. Defined energy input tests – which cease mixing the sample once the specified amount of mechanical energy has been applied – can be used to produce repeatable samples for further testing such as texture analysis and test baking.

Go to doughLAB page

AM 5200 Grain Moisture Meter

The Aquamatic 5200 is a rapid grain moisture meter. It measures moisture and test weight / hectoliter weight in both incoming and tempered grain in 10 seconds.Officially approved for moisture testing of grain in many markets, it employs the newest technology - 150MHz and the UGMA.

 

These two developments improve grain moisture measurement accuracy by as much as 75% and provides accurate analysis on wheat during tempering thus allowing the miller to predict final moisture content as soon as 30 minutes after water addition.

Go to AM 5200 Grain Moisture Meter page

RVA - Flour Performance Analyzer

The RVA can evaluate the suitability of flour for breads, noodles, pasta, cakes, biscuits, cookies, batters and extruded products, whether flour is the main ingredient or is being used as a thickener or binder. The RVA can be used to test wheat flour and wholemeal and non-wheat flours. Test methods include AACCI, ICC and other standards and user-created custom analyses.

 

The RVA is a rotational viscometer with programmable temperature and shear to determines flour functional characteristics such as rapid starch pasting profile, solvent retention capacity (SRC), enzyme activity from fungus, sprout or insect damage, degree of cook from heat treatment and diastatic activity from added malt flour or fungal amylase. RVA software is easy to use with “routine user” and “expert user” modes and electronic signature/electronic registration compliance.

Go to RVA - Flour Performance Analyzer page

BVM Bread Volume Meter

BVM uses laser topography to rapidly measure accurate dimensions (length, width, depth), weight and volume of bread and baked products. The software generates a 3-D, rotatable diagram of the product. It is nearly 10 times more accurate and 5 times faster than traditional seed displacement tests.

 

 

BVM has applications and accessories to measure a variety of products such as pan and hearth breads, small rolls, hamburger buns, cookies, pizza, flat bread, pastries, muffins, and cakes. BVM is an essential tool for test bakeries and test kitchens to prove the performance of flour, wholemeal, bread improvers and ingredients.

Go to BVM Bread Volume Meter page

TVT Texture Analyzer

The TVT texture analyzer performs fast, easy to use, objective texture analysis. Force, distance and time measurements are analyzed to define physical properties, compare products and raw materials, evaluate the effects of processing and formulation, assess changes during storage and imitate handling and consumption.

 

TVT has applications and accessories to characterize the texture of a variety of baked products. Methods include firmness, springiness and staling of pan and hearth breads and cakes, crust texture of small rolls and hamburger buns, hardness, fracturability and crispness of biscuits, crackers, cookies, wafers and tortilla and properties of dough. Custom methods can also be created. TVT is an essential tool for test bakeries and test kitchens to prove the performance of flour, wholemeal, bread improvers and ingredients.

Go to TVT Texture Analyzer page