A lot can happen during growing, harvesting, storage and processing of grain, and this impacts the composition of the product. For example, exposure to excess heat or light can degrade the quality. It’s important to know the performance of the grain or flour that you are starting with because this information helps you determine how your final product will turn out, or what adjustments are needed to produce the final outcome desired.
Widely used in the wheat breeding, milling, and baking industries, functional analyzers characterize the key properties of flour and grains to help manufacturers produce consistently high-quality baked goods and snack foods. Different types of baked goods require flours with differing properties and quality standards. Our unique analyzers measure damaged starch, solvent retention capacity, and impurities in flour and grain, providing multiple indicators for quality control.
Explore our functional analyzer products below and learn how they can be used to provide important data for flour and grain analysis.
What’s the difference between a functional and rheological analyzer?
Learn why understanding damaged starch is important. Check out the infographic here.
Widely used in the wheat breeding, milling, and baking industries, our unique analyzers measure starch damage, sprout damage, and solvent retention capacity, providing multiple indicators for quality control.