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Meet Us at JTIC 2021 France
The KPM Analytics team will be at the JTIC event in Tours, France, November 23-24.
Join us at booth #18 to learn about our solutions to help you measure quality where it matters, including:
- Quickly analyze flour, wheat and by-products, in-line or in the lab: SpectraStar™ XT-F NIR analyzer
- Determine dimensions, defects, colors of finished product in the bread lab: vision inspection solution TheiaVu™
- Measure dough characteristics during kneading as well as protein and starch quality: Mixolab 2 analyzer
Click here to arrange a meeting time with one of our experts.
We are looking forward to seeing you!
Specific amounts of cream are added back to the fluid after separating to produce milk of a desired fat content.
Raw or pasteurized milk of specific fat and solids is acidified and a starter added to curdle the milk. The curd is eventually separated from the liquid (whey) and processed into the desired cheese type.
These products are made from the cream and various mixtures of milk components blended together to form specific compositions.
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SpectraStar XT-F Wheat and Flour Analyzer
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