evaluates protein and starch properties of flour.
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evaluates fermentative capability of dough--quantity of CO2 produced, permeability and tolerance of the dough, etc.
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provides analysis of damaged starch in less than 10 minutes
Read MoreIBG Monforts DD85G Oil Press
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designed to use blast chilling and shock freezing to extend the shelf life of food.
Read Morein NCI Feed Center
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mixes and blends ingredients
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provides blast chilling and shock freezing
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100 kg/hour. Scalable to commercial production. Second feeder for addition of functional ingredients.
Read MorePasta Pilot Plant
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analyzes ground wheat for moisture and protein
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for pilot-scale canning of food products
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precisely divides wheat-based dough into equal sized balls for making buns and tortillas.
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used to process fresh and frozen products.
Read Moreflavor coating is added to a snack product.
Read Moreanalytical testing lab
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mills or grinds ingredients. Has a variable speed drive. Cools product with liquid nitrogen and cools the main housing with water.
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mills pilot-scale or test-scale quantities of flour, durum semolina and whole wheat flour. 200-300 pounds/hour. Includes grain cleaner, Buhler Sortex Color Sorter, Taylor Packer and Paddle Mixer.
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NIT analysis for whole grain; standard calibrations for protein, oil, starch and moisture in wheat, barley, corn, soybean, canola, rice, oats, rye and triticale.
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