KPM Analytics companies Unity Scientific and CHOPIN Technologies, will present their solutions for predicting flour composition and quality, that support optimization of the milling process, increasing yields and profitability at the AACC International Annual Meeting, Cereals 17, October 8 – 11.
Ahead of the show, the specialists will be available at the “Technology meets Productivity” reception and press conference, with updates about increasing productivity by using precise ash prediction to optimize milling and the Testogram method for rapid Hagberg falling number prediction. Companies’ experts, Bob Schumann, director of product management and marketing, Unity Scientific and Grégory Véricel, marketing director, CHOPIN Technologies can answer questions at the stand.
Unity Scientific will demonstrate the Unity Flour Analyzer 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 Analyzer delivers ash predictions with a standard error below 0.02%, allowing millers to optimize the milling process, increasing yield and profitability. The Flour Analyzer comes complete with calibrations and sample accessories providing near turnkey operations.
Moreover, CHOPIN Technologies will showcase their suite of products that improve efficiency through accurate and reliable measurements. AMYLAB FN is 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.
CHOPING Technologies that will be presented at stand:
– AMYLAB: The Amylab FN is a solution for detecting batches of sprouted grains.
– ALVEOLAB: Analyze the visco-elastic properties of wheat dough with the latest stateof-the-art evolution of the international reference.
– MIXOLAB 2: Measures dough characteristics during mixing process as well as protein and starch quality.