The Brabender GlutoPeak
complements raw material quality analysis practices at Kröner-Stärke GmbH’s
incoming and outgoing goods departments – quickly and fully automatically.
Brabender developed its innovative GlutoPeak method of quickly and
reproducibly analysing the quality of various types of flour and vital gluten
to meet the specific needs of the milling, baking and starch industry.
Brabender customer Kröner-Stärke, based in Ibbenbüren in the
Tecklenburger Land, has been using this quick testing procedure to determine
gluten quality for about a year now in its incoming goods department and also
following gluten production. The (bio-) wheat starch and gluten producer talks
about how the GlutoPeak has enhanced its quality management system in a video
that Brabender recently published on its Youtube channel.
GlutoPeak reduces quality
control times and provides added benefits
The GlutoPeak makes gluten quality analysis of the flours delivered every day to Kröner-Stärke more efficient than ever before. “The Brabender GlutoPeak does an excellent job for us several times a day. This enables us to reduce quality control times in our incoming goods department substantially“, Matthias Evers, Quality Manager at Kröner-Stärke explains. Categorising roughly ten sample flours per hour using this analysis method is a valuable way of easing the pressure on Kröner-Stärke.
The GlutoPeak also provides the starch producer with added benefits in the form of rapid information about protein appraisals and for the purposes of making rheological statements about expected baking volumes and integrated quality assessments of the cereals or milled products examined.
The GlutoPeak makes gluten quality analysis of the flours delivered every day to Kröner-Stärke more efficient than ever before. “The Brabender GlutoPeak does an excellent job for us several times a day. This enables us to reduce quality control times in our incoming goods department substantially“, Matthias Evers, Quality Manager at Kröner-Stärke explains. Categorising roughly ten sample flours per hour using this analysis method is a valuable way of easing the pressure on Kröner-Stärke.
The GlutoPeak also provides the starch producer with added benefits in the form of rapid information about protein appraisals and for the purposes of making rheological statements about expected baking volumes and integrated quality assessments of the cereals or milled products examined.
Interested?
Learn more about use of the GlutoPeak method at the Kröner-Stärke lab in this video.
Find more information about the GlutoPeak at the
Brabender website.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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