KPM Analytics will display our end-to-end solutions for bakeries at IBA. Stop by our booth to view product demos and see the KPM technologies in action. Learn how partnering with us will help you improve quality and reduce waste with flour and dough analyzers, near-infrared sensors, machine vision systems, and more!
The Mixolab 2 is a universal dough characterizer that analyzes dough rheological properties. By simulating the constraints the dough undergoes during the production process, the Mixolab 2 allows bakers to check the quality and regularity of the flours, assess the impact of enzymes, and develop new formulations such as those rich in fiber, or gluten-free.
The baking industry is driven by craftspeople responsible for delivering your brand’s promise of a top-quality product. At KPM, our core purpose is to provide synergistic technologies that help craftspeople address gaps in their quality assurance programs, always keeping the customer’s goals at the forefront, not ours. Baking operations worldwide trust us to help them manage product quality, improve production processes, and take on the challenges in today’s industry.
Breads that take advantage of whole grains and flours are in high demand thanks to their nutritional value and health benefits. While these products may be popular with customers, bakers must deal with the quality and consistency challenges that come with whole wheat flour. Here to tackle your whole grain questions is Lena Bosc-Bierne from KPM Analytics.