22 06, 2021

C-Cell

C-Cell What is C-Cell? C-Cell is a baked product analyzer used to objectively quantify key features that relate to raw material quality or process conditions. Used by all stakeholders in the wheat, flour and baking industries it provides a common language when defining crumb structure:1 Wheat breeders: test new varieties to confirm bread [...]

24 12, 2019

Gluten Washing Tests

Gluten Washing Tests What are Gluten Washing Tests? Gluten washing tests are laboratory analyses that provide information about the quantity and quality of gluten in wheat flour. These tests are used to evaluate the baking quality of hard and soft wheat flours used in the production of bakery products. Currently, two main [...]

24 12, 2019

Sedimentation Test

Sedimentation Test What is a Sedimentation Test? The sedimentation test is a physicochemical test that helps provides information on the baking quality of wheat flour. It is based on the suspension of flour in a dilute alcohol and acid solution which causes the flour particles to sediment.1,2 The sedimentation test is also [...]

22 05, 2019

Yeast Performance Testing

Yeast Performance Testing Also known as yeast activity or gassing power What is Yeast Performance Testing? Yeast performance testing encompasses various procedures for determining the time required for dough to reach a certain volume, or the volume of dough at a given proof time. This can be evaluated using standardized procedures. Yeast [...]

16 05, 2019

Bread Baking Test

Bread Baking Test What is a Bread Baking Test? A bread baking test is a controlled, small scale pan bread production run that is carried out at lab or pilot plant level by R&D and/or QC departments of flour mills and bakeries. The purpose of a bread baking test is to evaluate [...]

9 05, 2019

Particle Size Index

Particle Size Index Also known as endosperm mechanical resistance to particle size reduction What is the Particle Size Index? The particle size index (PSI) is an indicator of wheat milling and baking performance associated with wheat kernel hardness and flour granularity. The hardness of the wheat kernel has tremendous implications in its [...]

8 05, 2019

Bread Volume Measurement

Bread Volume Measurement What is Bread Volume Measurement? Bread volume measurement can be carried out objectively using specialized instruments or using traditional rapeseed displacement method. Bread volume is probably the most important external characteristic of bread. It is a key aspect of consumers appeal as well as quality control program of bread [...]

8 05, 2019

Bread Evaluation

Bread Evaluation What is Bread Evaluation? Bread evaluation is a systematic, subjective and semi-quantitative method for scoring bread products relative to a standard which is usually defined by the bakery’s R&D and QC departments. It is different from objective product evaluation, which is based on the measurement of variables and analysis of [...]

4 03, 2019

Mixolab

Mixolab What is a Mixolab? The mixolab is dough testing equipment used to assess the baking quality and performance of hydrated cereal flours. It's used to characterize the rheological behavior and pasting properties of flour/water doughs and starch/water mixtures when subjected to the simultaneous action of mixing and heat transfer (changes in [...]

25 02, 2019

SDmatic

SDmatic Also known as as starch damage measurement/analysis What is SDmatic? The SDmatic is a tool for measuring the content of damaged starch in flour (refined or whole grain) or starch samples. It is a key test for bakeries interested in controlling the level of starch damage and its impact on baking [...]

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