适用于面粉加工使用的仪器

波通仪器公司可以提供一系列全套用于面粉加工的品质检测仪器-国际标准的降落数值仪和面筋仪(波通公司发明的专利);多款近红外分析仪,适用于不同分析需求;面团特性分析仪和食品体积和物性分析仪。

降落数值仪

降落数值法是全球行业标准方法用于检测面粉和小麦、杜伦麦、黑麦、大麦等其他谷物和麦芽谷物中发芽损伤度。 

谷物装车或者运输入库时验证谷物的好坏,一批发芽损伤的谷物可以毁掉整仓谷物的质量。降落数值法是国际标准方法用于监控面粉的混合和α淀粉酶的添加。

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面筋仪

面筋检测系统快速检测面粉、小麦、杜伦麦和粗面粉中面筋的质量和数量。国际标准方法用于谷物时收购快速检测其面筋的功能特性。 

对谷物交易商、面粉加工者、烘焙者、面条和意大利面加工者或者其它面粉使用者来说,面筋检测系统和面筋指数法都可以检测面筋的数量和质量。

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试验粉碎磨

波通公司的样品粉碎磨坚实耐用,研磨谷物安全均匀,锤式磨适用于降落数值仪,面筋指数和近红外的分析;盘式保水磨没有水分损失,适用于谷物实验室的多数研磨使用。

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DA 7250 近红外分析仪

 DA 7250 近红外分析仪是我们技术最先进分析最准确的近红外,仪器采用防尘的密封装置,可分析整粒谷物、面粉、粗面粉、麸皮、烘焙粉和其它更多类型产品-都不需要提前研磨和其它的制备,具有完美的准确度,可以检测水分、蛋白和灰分常规参数外还可以检测吸水率、损伤淀粉等更多参数。

 

 

6秒内快速检测,使用开放式样品盘,基本不需要样品的制备和清理。DA7250使用大屏幕彩色触摸屏,直观的操作菜单界面,符合防尘防震安全等级,可以放置使用在任何试验和生产环境中。

基于DA7250的创新技术,可以T提供无与伦比的准确性,先进的二极管技术和现代化的生产标准化和自检功能,使其优于其他近红外仪器的准确性和稳定性,提高制粉的效率和产品质量。

Go to DA 7250 近红外分析仪 page

Inframatic 9500近红外谷物面粉分析仪

Inframatic 9500 是目前最准确的近红外谷物分析仪,1分钟内可以检测水分、蛋白、湿面筋等参数,装上专用的面粉检测单元还可以检测面粉的水分,蛋白和灰分。

仪器使用大屏幕彩色触摸屏和简便的装样装置,让操作使用很简单。仪器坚固耐用,工业级密闭设计,适用于原料入口对样品的检测,采用现代化的传感技术和高精密的扫描光栅光学部件,IM9500在性能上的提高和价格上的合理也是小型面粉厂最佳的选择。

每个小麦进货口的实验室都需要近红外的快速分析,便于对小麦分级入仓。IM9500在很多国家已经被官方认可用于检测小麦的水分和蛋白,带有容重检测单元的型号还可以检测小麦的容重。

在小麦的调和过程,IM 9500用来检测谷物的水分含量,监控和优化调和过程。

在制粉过程中, IM 9500 可以快速检测面粉的水分、蛋白和灰分,优化出粉率和配粉,提高经济效益。

Go to Inframatic 9500近红外谷物面粉分析仪 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 In-line NIR

The DA 7300 In-line NIR measures moisture, protein, ash, specks and more in grain and flour. It enables you to optimize your production, from the grain intake to the finished flour.

 

 

The DA 7300 is an in-line process sensor which uses a combination of near infrared spectroscopy (NIR) and high resolution camera technology to measure grain and flour in real-time, directly in the process flow. It can be installed in many different process points. The measurement readings may be displayed on either a dedicated PC with user interface software or be fully integrated in existing plant control and quality management systems.

It is used by flour millers worldwide for process and quality control. Using the highly accurate instrument for process control results in substantial savings by increasing yield at the same time as rejects are reduced and end product quality becomes more consistent.

The instrument measures many important characteristics of grain and flour including:

  • Grain: Moisture, Protein, Zeleny sedimentation, Hardness
  • Flour & Semolina: Ash, Protein, Moisture, Starch damage, Water Absorption, Specks, Color

 

Benefits  in flour milling

Grain intake for control of binning

The incoming wheat is traditionally mixed in order to achieve the desired protein levels. Typically, the average protein content for the wheat bins is used for setting blend ratios. However, since the wheat protein varies significantly within a bin, the protein content going in to the mill will vary too.

Optimize protein in wheat during blending

The DA 7300 accurately measures protein in the wheat after blending. By measuring the incoming grist, the blend ratios can be dynamically controlled to ensure that the blended wheat actually has the desired protein content. This will lead to a more consistent end product but will also improve milling performance.

With a stable blending operation, millers can confidently operate closer to the protein targets and can reduce the safety margin at which many operate. This results in savings as more of the lower priced wheat and less of the higher priced wheat can be used.

Control ash level and increase your yield

By measuring the flour ash content accurately and continuously, the miller can automatically or manually control the ash level and thereby control the milling yield. Increasing the yield by producing flour closer to the production tolerances will help increase the operating margins.

Control flour gluten addition

Measuring the protein content will allow accurate addition of gluten. By controlling the gluten dozing, savings can be realised by using a lower cost/lower protein wheat and add gluten to reach the required flour protein level. An accurate and continues measurement is a must in order to avoid over-dozing or out-of-spec product.

Optimize starch damage

The level of damaged starch is largely controlled by mill settings. By continues measurement, the miller can adjust the roller mills in order to ensure the correct amount of damaged starch.

Detect screen breakage immediately

The amount of bran particles in the end product is an important indicator of the flour quality, but equally an indicator showing if sifts are working as expected. Seeing your spec count increasing may indicate a cloth breakage that needs attention immediately. By continuously monitoring your spec counts, you will be able to avoid rejects and customer complaints.

The image to the left below shows what a high-speck flour looks like to the DA 7300 camera system. The center image highlights the specks that the DA 7300 have identified and counted.The right hand image shows the reason for the numerous specks - the broken cloth.

   

Go to DA 7300 In-line NIR page

doughLAB全自动粉质仪

doughLAB是一款全自动,功能灵活的面团流变学测定仪,采用传统的Z型搅拌揉混面团,检测其吸水率、耐揉性、形成时间、稳定时间等多项面团的流变学特性。应用于面粉、烘焙粉混合、意大利面和面条粉等面团特性的检测。

仪器程序升温研究蛋白或者煮熟面团研究淀粉颗粒,高速/高能揉混研究面团随着压力的变化的反应,模拟商业化面包面团加工过程。可以用来检测面粉、全麦面粉、粗面粉、烘焙粉,配方粉和面筋的质量。DoughLAB软件使用简易,分“普通使用者”和“高级使用者”两种模式,符合电子签名/电子登记管理要求,混合模型可以预测面粉的揉混特性。

Go to doughLAB全自动粉质仪 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快递粘度分析仪

RVA 快速粘度分析仪可以检测制作面包、面条、意大利面、饼干、糕点等各种面粉的适用性,以及面粉是否是主要成分还是辅料。RVA快速粘度分析仪可以检测小麦粉、全麦粉和非小麦粉。 

RVA快速粘度分析仪带有程序升温和可变的剪切力的旋转型粘度分析仪,可以检测面粉的很多功能特性,比如淀粉的糊化曲线、溶剂保持能力(SRC)、酶活性、热处理的蒸煮度、淀粉酵素的活性等。RVA的软件使用简单,分“普通使用者”和“专家使用者”两个模式,以及带有电子签名功能。

Go to RVA快递粘度分析仪 page

BVM食品体积测定仪

BVM食品体积测定仪采用激光绘图,快速准确检测面包或其他烘焙类食品尺寸(长度、宽度和深度),重量和体积。软件生成检测产品的三维可旋转的立体图。相比较传统的种子位移检测法准确度提高近10倍,速度快5倍多。

 

BVM食品体积测定仪带有很多应用方法和配件用于检测各种类型的产品,比如各种形状的面包、小蛋糕卷,汉堡、饼干、披萨, 油酥点心、面饼和饼干等。BVM食品体积测定仪是烘焙检测和厨房检测的必备工具,可以快速检测面粉、全麦粉、面包改良剂和添加剂的质量。

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TVT物性测定仪

TVT 物性测定仪快速简便地分析原料、加工品和最终产品食品和其它产品的物性。检测力、距离和时间去确定食品的物理特性,产品和原料的比较,评估加工和配方的效果,评估储存中的变化等。

TVT物性测定仪配有各种类型的烘焙产品的应用方法和配件,检测硬度、脆性,弹性、回弹力、粘合性、粘稠度、脆性、弯曲能力、破裂/断裂力、酥脆性、脆度、咀嚼性、胶黏性、拉伸强度和延展性等。 TVT物性测定仪是烘焙检测和厨房检测的必备工具,可以评价面粉、全麦粉、面包改良剂和添加剂的性能质量。

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