Product Overview

Laboratory Milling of Both Hard and Soft Wheats

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. The biochemical composition of the flours processed by the LabMill is very close to that of industrial flours (purity, granulometry, histological composition, starch damage, quality and quantity of protein).

CHOPIN Technologies Labmill
CHOPIN Technologies Labmill
CHOPIN Technologies Labmill
CHOPIN Technologies Labmill
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Features

  • Performance
  • ~Gradually reduces wheat to obtain a high extraction rate equivalent to an industrial mill (77% average)
  • ~Ash content: 0.50 to 0.65%
  • ~Breaking & sizing/reduction processes are independent
  • ~Milling Performance Index (MPI) calculation
  • Equivalence
  • ~Adjustable settings (cylinder, sifting and feed rate) to produce flour that is representative industrial milling
  • ~A patented mill diagram specifically designed to obtain precise information
  • Standard
  • ~Compliance with the ISO 27971 standard (with factory settings) for determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

Benefits

  • Anticipate the behavior of wheat in an industrial mill (extraction potential and flour quality)
  • Separated breaking & reduction process allow you to perform 2 milling tests simultaneously
  • Complete analysis of wheat behavior during milling to determine milling value
  • Optimize industrial mill settings
  • Noticeably improve the consistency of milling using the MPI calculation to select wheat
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Applications

LabMill in the Grain Industry

  • Select optimal wheat according to properties best suited to your milling process AND the final flour quality
  • Facilitate and secure quality wheat purchases
  • Evaluate wheat mixes
  • Obtain representative flour for rheological analyses
  • Wheat milling education with a tool representative of industrial practices (grooved cylinders, smooth cylinders, sifting, etc.)
Wheat Selection
Grain Samples
Refined Flour
Flour Blends
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How It Works

A Unique, Patented Milling Diagram

Wheat can be characterized by its milling behavior (resistance to crushing and extraction rate) and by the quality of the flour produced. The LabMill is designed to evaluate these two criteria.

LabMill’s innovative patented* milling diagram is comprised of 5 consecutive steps:

  • 2 breaking steps to make flour, fine middlings, coarse middlings, and bran.
  • 1 sizing step to reduce coarse middlings to flour, fine middlings, and fine bran.
  • 2 or 3 reduction steps to reduce fine middlings to flour.

The adjustable settings (cylinder, sifting and feed rate) mimic industrial mills and allow 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).

*Patent FR N° 0905572 | US N°9 067 210

Centrifuge Sifting

  • Reliable, compact and powerful system
  • Very effective if the distance between the beater and the sieve is well controlled

Precise Feed System

  • Equipped with a precise scale, LabMill’s feed system releases a constant flow of grain, adapted to every type of wheat.

Numerous Adaptation Possibilities

LabMill is delivered preset and with a set of sieves allowing for use according to the requirements of regulation ISO 27971 for determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology.

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System Components

The LabMill incorporates patented innovations allowing for the combination of performance, precision, reproducibility, sturdiness, and ease of use.

A Very Precise Feed System

Equipped with a precise scale, LabMill’s feed system releases a constant flow of grain, adapted to every type of wheat.

Adjustable Cylinders

  • The grinding unit automatically switches from a first-breaking configuration to a second-breaking configuration.
  • Reduction and converting are carried out on the same pair of smooth cylinders, a bypass selects the corresponding sieve.
  • The cylinders are mounted on eccentric bearings, which allows for special adjustments.

A Complete and Compact Mill

All access is via the top and front of the device, which allows you to carry out all analysis and maintenance operations in optimal ergonomic conditions.

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Performance

Excellent Flour Quality

  • Flour purity is traditionally measured by ash content. In LabMill’s case, it is between 0.50% and 0.65%/ms, which corresponds to a 55 ash flour commonly used in bread-making.
  • Flour purity, however, does not shed much light on its technological quality. A comparison study between the results obtained on the Alveograph following wheat milling under ISO 27971 demonstrates that the rheological quality of flour made with LabMill is equivalent to flour made by industrial milling.

High Extraction Rate

The extraction rate obtained on the LabMill is particularly high compared to its short milling diagram. It is between 65% and 80%, with an average of 77% for hard wheat and 75% for soft wheat.

In comparison with a reference mill, more than 87% of extraction rates are correctly predicted using the LabMill in a confidence interval of +/-1%. This allows you to directly identify the lots of wheat most conducive to a high extraction rate in industrial milling.

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Software

User Interface

Test Mode

  • Select the stream you want to activate and all settings are automatically chosen
  • Milling side (Bk1/Bk2 or Siz./Red.1/Red.2)
  • Feeding rates
  • Sieve selection (sizing / reduction)

Maintenance Mode

  • Access to all motors for a complete check
  • Reverse to clean cylinders
  • Control and adjust feeding rates

User Interface

Test Mode

  • Select the stream you want to activate and all settings are automatically chosen
  • Milling side (Bk1/Bk2 or Siz./Red.1/Red.2)
  • Feeding rates
  • Sieve selection (sizing / reduction)

Maintenance Mode

  • Access to all motors for a complete check
  • Reverse to clean cylinders
  • Control and adjust feeding rates

User Interface

Test Mode

  • Select the stream you want to activate and all settings are automatically chosen
  • Milling side (Bk1/Bk2 or Siz./Red.1/Red.2)
  • Feeding rates
  • Sieve selection (sizing / reduction)

Maintenance Mode

  • Access to all motors for a complete check
  • Reverse to clean cylinders
  • Control and adjust feeding rates

User Interface

Test Mode

  • Select the stream you want to activate and all settings are automatically chosen
  • Milling side (Bk1/Bk2 or Siz./Red.1/Red.2)
  • Feeding rates
  • Sieve selection (sizing / reduction)

Maintenance Mode

  • Access to all motors for a complete check
  • Reverse to clean cylinders
  • Control and adjust feeding rates
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Installation Options

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Accessories

LabMill

Available Accessories

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Specifications

LabMill

Milling Capacity From 50 g to 3.5 Kg
Flour Quality - Extraction Rate: 65 to 80%
- Ash Content: 0.5 to 0.65%
Milling Time - Test time (1000 g): 40 Minutes
- Operator time: 20 Minutes
Dimensions 1200 mm L x 900 mm W x 1500 mm H(47.2 in L x 35.4 in W x 59.1 in H
Weight 200 kg (440 lbs)
Power 220/240 VAC 50Hz or 60Hz - 2200 W
Environmental Considerations - Indoor Use
- Operating Temperature: 10°C to 45°C (50°F to 113°F)
Regulatory Compliances ISO 27971(for Alveograph from wheat grain)
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