Unity
Scientific and CHOPIN Technologies, both KPM Analytics companies, will present
their advanced solutions for predicting flour composition and quality that
support optimisation of the milling process, increasing yields and
profitability at the AACC International Annual Meeting, Cereals 17, booth
#214-215 October 8th – 11th
Ahead of the show, you are invited to attend their Technology meets Productivity reception and press conference to learn about increasing productivity by using precise ash prediction to optimise milling and the Testogram method for rapid Hagberg falling number prediction.
Their experts, Bob Schumann, Director of Product Management and Marketing, Unity Scientific and Grégory Véricel, Marketing Director, CHOPIN Technologies will be on hand.
RSVP is appreciated at info@chopininc.com or info@unityscientific.com.
In booth #214-215, Unity Scientific will be demonstrating the Unity Flour Analyser that increases productivity and efficiency with accurate and reliable results in 30 seconds measuring protein, ash, moisture and other properties from white flour, whole wheat flour and by-products.
The Flour Analyser delivers ash predictions with a standard error below 0.02 percent, allowing millers to optimise the milling process, increasing yield and profitability. The Flour Analyser comes complete with calibrations and sample accessories providing near turnkey operations.
CHOPIN Technologies will showcase their suite of products that improve efficiencies through accurate and reliable measurements. Live demonstrations will be held throughout the show of the AMYLAB FN, a revolutionary technology that is the safest, fastest, and simplest solution for detection sprouted grains. Also highlighted will be the ALVEOLAB with unmatched accuracy for the measurement of visco-elastic properties and, the MIXOLAB, for measuring the characteristics of dough mixing and the quality of protein and starch. KPM companies
AMYLAB
The Amylab FN is the safest, fastest, and simplest solution for detecting batches of sprouted grains. It can measure alpha-amylase activity in only 90 seconds using the Hagberg method and the new Testogram method. The Amylab FN applies the principles of the Hagberg method while using innovative technologies to guarantee the same results as with traditional instruments.
ALVEOLAB
Analyse the visco-elastic properties of wheat dough with the latest stateof-the-art evolution of the international reference. Measure water absorption, tenacity, extensibility, and baking strength of flours using an internationally recognised reference. Evaluate the behavior of dough during mixing: measure the plastic qualities of wheat and flour under constant or adapted hydration.
MIXOLAB 2
Measures dough characteristics during mixing process as well as protein and starch quality. Compliant with international standards (ICC 173/1, AACC 54-60.01, NF V03-765) and with patented innovations, the Mixolab analyses dough behavior during mixing and heating. It is the only standardised apparatus that comprehensively analyses dough undergoing temperature rise.
CHOPIN Technologies will also present a total of five posters:
• “Evolution of flour properties during storage under different temperatures” (P-2601)
• “Wheat Flour Solvent Retention Capacity: repeatability and Reproducibility Performances of a New Automated Measurement Method” (P-2802)
• “Hagberg falling number measurement: new machine versus conventional machine” (P-2805)
• “Comparison of the performance of thermally treated wheat flour during test baking low and high ratio cake formulations” (P-404)
• “Impact of Salt Reduction on the rheological properties of wheat dough” (P-205)
Plus, visitors are invited to participate in the Calling All Pros competition to put their expertise to the test by guessing the ash content and the Testogram falling number prediction value in a flour sample. Whoever comes closest to the actual reading using Unity and CHOPIN analysers takes home a brand-new Go Pro Hero Session.
To learn more about the KPM Analytics companies, visit www.unityscientific.com, www.chopin.fr or www.kpmanalytics.com.
Ahead of the show, you are invited to attend their Technology meets Productivity reception and press conference to learn about increasing productivity by using precise ash prediction to optimise milling and the Testogram method for rapid Hagberg falling number prediction.
Their experts, Bob Schumann, Director of Product Management and Marketing, Unity Scientific and Grégory Véricel, Marketing Director, CHOPIN Technologies will be on hand.
RSVP is appreciated at info@chopininc.com or info@unityscientific.com.
 |
| Unity Flour AnalyserImage credit: Unity Scientific |
In booth #214-215, Unity Scientific will be demonstrating the Unity Flour Analyser that increases productivity and efficiency with accurate and reliable results in 30 seconds measuring protein, ash, moisture and other properties from white flour, whole wheat flour and by-products.
The Flour Analyser delivers ash predictions with a standard error below 0.02 percent, allowing millers to optimise the milling process, increasing yield and profitability. The Flour Analyser comes complete with calibrations and sample accessories providing near turnkey operations.
CHOPIN Technologies will showcase their suite of products that improve efficiencies through accurate and reliable measurements. Live demonstrations will be held throughout the show of the AMYLAB FN, a revolutionary technology that is the safest, fastest, and simplest solution for detection sprouted grains. Also highlighted will be the ALVEOLAB with unmatched accuracy for the measurement of visco-elastic properties and, the MIXOLAB, for measuring the characteristics of dough mixing and the quality of protein and starch. KPM companies
 |
| AMYLAB Image credit: CHOPIN Technologies |
The Amylab FN is the safest, fastest, and simplest solution for detecting batches of sprouted grains. It can measure alpha-amylase activity in only 90 seconds using the Hagberg method and the new Testogram method. The Amylab FN applies the principles of the Hagberg method while using innovative technologies to guarantee the same results as with traditional instruments.
 |
| ALVELAB Image credit: CHOPIN Technologies |
Analyse the visco-elastic properties of wheat dough with the latest stateof-the-art evolution of the international reference. Measure water absorption, tenacity, extensibility, and baking strength of flours using an internationally recognised reference. Evaluate the behavior of dough during mixing: measure the plastic qualities of wheat and flour under constant or adapted hydration.
 |
| MIXOLAB 2 Image credit: CHOPIN Technologies |
MIXOLAB 2
Measures dough characteristics during mixing process as well as protein and starch quality. Compliant with international standards (ICC 173/1, AACC 54-60.01, NF V03-765) and with patented innovations, the Mixolab analyses dough behavior during mixing and heating. It is the only standardised apparatus that comprehensively analyses dough undergoing temperature rise.
CHOPIN Technologies will also present a total of five posters:
• “Evolution of flour properties during storage under different temperatures” (P-2601)
• “Wheat Flour Solvent Retention Capacity: repeatability and Reproducibility Performances of a New Automated Measurement Method” (P-2802)
• “Hagberg falling number measurement: new machine versus conventional machine” (P-2805)
• “Comparison of the performance of thermally treated wheat flour during test baking low and high ratio cake formulations” (P-404)
• “Impact of Salt Reduction on the rheological properties of wheat dough” (P-205)
Plus, visitors are invited to participate in the Calling All Pros competition to put their expertise to the test by guessing the ash content and the Testogram falling number prediction value in a flour sample. Whoever comes closest to the actual reading using Unity and CHOPIN analysers takes home a brand-new Go Pro Hero Session.
To learn more about the KPM Analytics companies, visit www.unityscientific.com, www.chopin.fr or www.kpmanalytics.com.
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.
For additional daily news from milling around the world: global-milling.com
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