Flour millers trust the SpectraAlyzer FLOUR for consistent flour quality control
ALL IN ONE
The SpectraAlyzer FLOUR analytical solution presents the analytical results of all major quality parameters in flour and is easy to use. If an additional analysis of grain parameters is required, this is possible with the SpectraAlyzer FLEX, which we can adjust to your individual needs.
Multiple components – moisture, ash, protein, wet gluten, sedimentation and water absorption can be analyzed simultaneously with results very close to the respective wet chemistry methods. The instrument comes with pre-installed calibrations which can be fine tuned with our software package Application worx G2.
The modular design of the SpectraAlyzer FLOUR adapts to all sample types: powders, pasteous and liquid samples. For instance, flour is analyzed in an open glass cup (rotating) while pasteous products like fondants (icings), fillings and preservatives are presented in a small glass cup with a reflecting stamp accessory. The SpectraAlyzer GRAIN or SpectraAlyzer FLEX can be used for whole grain analysis.
Easy sample preparation and presentation combined with the fast instruments’ scanning procedure deliver quickly the multi component concentration results.
The SpectraAlyzer FLOUR is an all-in-one instrument where connected intelligent accessories are controlled with the integrated instruments processor. The analytical performance is independent of the sample temperature, so that even warm or cold process samples can be analyzed as is.
The SpectraAlyzer FLOUR saves all data on an integrated SQL database. Connected to the companies LAN or the internet the integrated web server enables the data access and instrument control from virtually everywhere – anytime. Fit for LIMS, IoT and Industry 4.0!
Quality observation at grain reception and during storage
This ensures good quality raw material with the appropriate chemical composition required for producing the desired flour quality with maximum yield. Grains are then stored in conditions according to their quality parameters.
moisture, test weight, protein, hardness, starch and gluten
Moisture measurement during tempering ensures uniform moisture throughout the grain which prevents breakage of bran during milling and easy separation from endosperm.
Important quality parameters e.g. gluten, hardness and sedimentation can be checked and different qualities of wheat are blended together to yield the desired flour quality.
The milling process is mostly adjusted according to the ash content in the obtained flour since it is the major indicator of the flour yield. A decrease in the ash content of the flour indicates a less effective flour extraction.
Accurate measurement of ash, moisture and protein content
Different flour streams are blended together according to the quality (moisture, protein, ash, color, particle size) to achieve a consistent quality of the final product.
Final product testing
This ensures that the flour meets the required specifications set for its end use and that the milling process is effective and yields a consistent flour quality.
Moisture, ash, protein, color, wet gluten, water absorption