The SDmatic is a fully automated enzyme-free analyzer that produces a reliable measurement of starch damage with only one gram of flour and within 10 minutes based on the amperometric method (Medcalf & Gilles).
Fully automated analysis, enzyme-free, using one gram of flour.
Results in less than 10 minutes.
Reproducible and standardized measurement.
For Millers and Bakers
Measures the level of starch damage in flour:
The SDmatic measures iodine absorption in a diluted flour suspension. How fast the iodine is absorbed by the starch depends on how damaged it is. The measurement principle is based on the amperometric method (Medcalf & Gilles).
Get Starch Damage Results From a Simple and Fast Method
It is a fully automated method and enzyme free. The analysis does not require any further equipment (other than scales) and very little reagents (KI and H3BO3). The method and the test are simple to conduct, requiring no specific training. Results are obtained in less than 10 min with only 1g flour sample.
Get Accurate Results From a Standardized Method
The SDmatic is more accurate than other existing methods. You obtain reproducible results with a standardized method compliant with international standards.
Versatile and Easy to Compare With Other Methods
The results are simultaneously displayed on the screen in various measurement units: % AI, UCD, UCDc. The correlation with enzymatic methods (Farrand, Audidier, AACC 76-31) is integrated into the device software enabling direct comparison with enzyme-based methods.
The SDmatic adapts to your needs. The calibrations can be customized with the help of CHOPIN Technologies Applications Laboratory.
There is an optimum starch damage content for every product.
The EM 10 oven measures the reference moisture content of various cereals, complying with international standards.