4 03, 2019

Risograph

Risograph What is a Risograph? The risograph is a yeast activity testing instrument that studies dough development and gas release during a proofing process. It measures the production of gas by yeast during fermentation and the maximum height reached by dough while recording the total gas released during proofing. The risograph helps [...]

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 [...]

21 01, 2019

Mixograph

Mixograph What is the Mixograph? The mixograph is a dough testing equipment used to assess the baking quality of flours from soft, hard and durum wheat. It provides information on the mixing and absorption characteristics of flour. The mixograph helps millers, bakers and plant breeders to: Classify wheats according to baking strength [...]

12 07, 2018

Khorasan

Khorasan What is khorasan? Khorasan (Triticum turgidum ssp. turanicum) is an “ancient wheat” grain, such as einkorn, emmer and spelt which consist of land races, i.e. are made up of many closely-related strains. It is a close relative of durum wheat. Interest in khorasan and other ancient grains has been renewed as [...]

12 07, 2018

Freekeh

Freekeh What is Freekeh? Freekeh is an ancient form of wheat grain, similar looking to bulgur. Also known as Green Wheat, Frikeh, Frekeh, Farik, or Firik, it is immature durum wheat (Triticum turgidum var. durum) which has been roasted and rubbed to create its characteristic smoky flavor. The term freekeh, meaning “rubbed” in [...]

4 06, 2018

Solvent Retention Capacity

Solvent Retention Capacity What is Solvent Retention Capacity? Solvent retention capacity (SRC) is a physical test performed on hard and soft wheat flours to determine their end use, baking quality and hydration performance during mixing.1 The SRC test examines the water absorption and retention profile of gluten proteins, damaged starch and pentosans [...]

11 03, 2018

6 Ways to Slow Staling in Baked Goods

Someday, your products will go stale. Recrystallization of the starch molecules, gluten cross-links and moisture re-distribution are the main causes. Thankfully, there are ways to at least keep this process at bay! How to slow staling with ingredients  Enzymes: alpha amylase, pullulanase, lipase, lipoxygenase, protease and other non-starch polysaccharide-modifying enzymes help decrease staling. Surface Active Lipids:  DATEM, SSL, [...]

9 03, 2018

GlutoPeak

GlutoPeak is a quick tool for testing the quality of gluten GlutoPeak What is GlutoPeak? GlutoPeak, a quick tool for testing the quality of gluten, it is a key quality and performance indicator in the breadmaking industry. This analysis helps bakery scientists and technicians to: Fingerprint the quality of wheat [...]

10 03, 2017

Farinograph

Farinograph What is a Farinograph? The farinograph is a tool to assess baking qualities and performance of wheat flour doughs. It records the resistance to deformation, or the consistency of dough mixed from flour and water. To millers and bakers, farinographs are essential for: Adjusting dough mixing parameters: absorption, time, pre-hydration ratio [...]

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