The LabMill is a laboratory mill used to transform both hard and soft wheat into refined flour to examine its milling behaviour and the quality of the flour produced.
LabMill is a laboratory mill designed to transform hard and soft wheat into refined flour. The biochemical composition of the flours processed out of the LabMill is very close to that of industrial flours (purity, granulometry, histological composition, starch damage, quality and quantity of protein). Its adjustable settings (cylinder, sifting and feed rate) mimic industrial mills and allows you to anticipate the behaviour of wheat in the industrial mill, to evaluate its extraction potential and the quality of the flour produced.
LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies).
Patented*, LabMill’s innovative milling diagram is comprised of 5 consecutive steps:
Excellent flour quality
Adjustable Settings to Mimic Industrial Mills
High Extraction Rate
Precise Feed System