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Discover how KPM brand solutions help companies control quality through every process step through production, processing, and manufacturing.

From raw material assessment to final product verification, we help you maintain the highest standards of quality and safety. Learn about our solutions for: Moisture & Composition, Flour, Dough & Grain, and Chemical Analysis

In the interconnected sectors of grain, milling, baking, and snack production, ensuring consistent quality, optimizing processes, and meeting evolving customer expectations are critical challenges that KPM can help with.

KPM Analytics offers ruggedized online NIR, RF, and IR technologies to help industrial manufacturers control quality in their process.

KPM Analytics offers dependable in-line technologies to improve process control for virtually all food and industrial applications.

KPM Analytics' complete line of discrete analyzers, continuous flow analyzers, and lactic acid activity monitors to help laboratories improve operational efficiencies.

KPM Analytics offers the complete line of inspection and quality control solutions to improve product consistency, streamline grading, detect unwanted foreign materials, avoid recalls, and fortify food safety programs.

This Snack Food & Wholesale Bakery Article explains how tortilla producers can take command of quality parameters and ensure tortilla consistency with each production run.

Learn how starch damage influences the baking process and how to control it

Aryzta North America Relies on Data from Sightline In-Line Vision Inspection Systems for Process Improvements

This Snack Food & Wholesale Bakery article explains how QA technologies help baking operations collect measurable data for KPIs.

While bakers have traditionally relied on millers to manage flour quality specifications for their products, a baker can be more proactive and utilize easy-to-use instruments to make better production decisions.

Learn how the Lake County Health Department is using the SmartChem® automated discrete analyzer to analyze complex water samples to deliver quality drinking water.

Vision inspection in baked product inspection offers several applications to improve process control and ensure products meet specifications before packaging.

With the help of Mixolab 2, Wooden Bakery is better equipped to produce their baked products to customer expectations despite inconsistent flour availability and quality.

Lean manufacturing is a team effort can yield improvement across snack and bakery operations.

How bakeries can utilize vision inspection technology in the R&D/recipe development, control production processes, and more.

How food processors are navigating rising prices with proven quality assurance applications made possible with near-infrared (NIR) technology

Dairy processors who do NO2 and NO3 testing manually and are missing an opportunity to automate.

Vision inspection systems are highly accurate, but their value to the bakery hinges on the proper setting of product specifications and inspection parameters based on the process capability of the production line. For this reason, quality assurance and production teams that take the time to test and develop meaningful product tolerances is the route to success.

KPM Analytics CCO Yuegang Zhao discusses how artificial intelligence and vision inspection improves yield and quality for food processors.

Bakers can help their millers meet specifications by incorporating quality control measures into their own operations.

Mixolab 2 offers unique applications for bakeries to quickly analyze dough samples before baking, helping control important processes like mixing, shaping, and proofing.

Many bakers relate damaged starch as a flour quality parameter that “damages” product quality. However, damaged starch content in flour provides beneficial effects to help bakers produce top-quality products.

Near-infrared (NIR) technologies are a fast and simple way to ensure food production companies are not overpaying for lesser-quality ingredients.

Bakers who incorporate more technologies into their process, rather than relying solely on the miller's specifications, will help them make data-driven decisions and the proper operational adjustments.

Advancements in vision inspection technology helps bakeries improve inspection accuracy while reducing labor costs.

Adding inclusions on cookies can be controlled with the help of vision inspection technology. KPM's CCO Yuegang Zhao explains.

Bakers have a unique opportunity to take command over flour quality control. This article explains.

Combining NIR, rheological analysis, and vision inspection helps bakers meet increasing demands for high-protein product formulations.

As feed mills companies work with new suppliers, NIR technologies help provide the in-house assurance they need to verify quality.

Smart Vision Works SiftAI leads a revolution to address ag labor shortages in vital quality control roles.

Vision inspection technologies help improve the food manufacturing production process.

With NIR, feed mills can analyze hundreds of samples a day, saving costs and time working with third-party quality labs.

Meat processing companies can utilize AI-driven vision inspection technologies to improve quality and detect foreign materials that are difficult to see with common methods.

Automated inspection systems are able to guarantee top product quality and safety – no exceptions allowed.

From meat and poultry processors to potato sorting sheds, AI-driven inspection technologies present game-changing opportunities for companies to streamline quality control throughout their organization and improve accuracy, operational efficiency, and food safety.

Bakers have a variety of options they can use to keep products safe, including AI vision systems.

KPM's Andrew McGhie explains how baking companies are improving quality and food safety throughout production with the help of vision inspection technologies.

An expert from the food tech solutions firm outlines the ways in which the technology can elevate operations.

NIR technologies are an excellent method for industrial products and food processors to analyze moisture at critical stages of their processes.

AI vision inspection systems can deliver consistent precision and accuracy across different production lines or SKUs.

Detect harmful foreign materials & inspect products with higher precision

Food processors turn to emerging inspection technologies with machine-learning capabilities to protect their profits, brand and loyal consumers.

How over-line vision inspection technology helps manage product quality at critical stages of the production process.

Using the Mixolab 2, Puratos Serbia has developed a unique application to qualify each flour delivery, significantly reducing baking trials.

With SpectraStar™, plant operators have the feedback needed to make rapid process adjustments & consistently produce on-spec product.

A large dairy foods producer uses SpectraStar-XT to measure protein, fat, and total sugar in yogurt to help ensure proper manufacturing conditions.

Experts at Lake County Health reveal how the SmartChem® Discrete Analyzers transforming how they analyze complex water samples to deliver quality water to all.

Minear Laboratoare testimonial in their use of SmartChem®

Wooden Bakery addresses quality demands of their customers with Mixolab 2

ACJ International makes rapid, on-the-spot-assessments of incoming raw materials thanks to the SpectraStar™ and a custom NIR calibration to analyze protein.

www.kpmanalytics.com/success-stories/richardson-milling-mixolab-2

Domino's Pizza welcomes us to its premises in France, and told us of the company's unwavering commitment to quality.

Analytical Techniques for Water Testing Help a Korean Environmental Research Center Improve Water Quality

How one meat producer increased product sampling by 3X, leading to a better quality product & useful data analytics

This study evaluates the impact of several types of oil on the Alveographic results on both weak and strong flours.

Industry Series - Quality Control In A Dairy Plant

NIR Spectrometers: A Guide to Evaluating Instrument Calibration and Performance

Industry Series - NIR Application In Flour Milling

Owing to the large variance in the % solids of the incoming potatoes, a moisture swing of +/- 3% in product exiting the dryers is not uncommon if the dryers aren’t automated. With the KPM MCT566 Online NIR Sensor, moisture can be continually measured, and the information used in a feedback loop to control the drum speed of the dryer resulting in increased production volume and reduced energy costs.

The Rheo F4 is a fully automated rheofermentometer which measures the CO2 production (yeast action), the amount retained, and development of the dough during proofing.

White Paper, LabMill Wheat Tempering Procedure - Part 2: Effect of tempering time.

Learn about the solutions available from KPM for Wheat Tortilla Manufacturers

KPM offers a solution for moisture control of wood pellets with the MCT460 online smart NIR sensor which provides continuous moisture measurement throughout the process.

Application Brief - Vision Inspection of Buns

Oil & moisture measurements can be made on-line with the MCT566 and MCT569 for immediate feedback, keeping the process moving quickly and ensuring a better quality product.

Learn about the solutions available from KPM for cookies manufacturers.

Learn about the flour and dough solutions available from KPM for pizza manufacturers.

On line moisture measurement using NIR analyzers during production of ceramic products results in tighter control of bulk density & consequently more consistent product in terms of final dimension and saves energy during the drying process.

CHOPIN's Alveolab® is perfectly suited to evaluate the impact of ingredients commonly used in the baking industry in particularly cysteine.

Learn about the solutions available from KPM for high-volume production of cakes.

Learn about The effect of added sucrose on dough rheological properties according to the standard Alveograph protocol.

Learn how the Grinder-CHOPIN is used under controlled conditions to guarantee a defined, constant, and uniform quality of ground material, particularly in terms of grain size.

Learn about the solutions available from KPM for flat breads manufacturers.

Learn how damaged starch can affect the rheological properties of dough; investigated using the CHOPIN Alveolab®.

Industry Series - Quality Control In A Cereal Plant

Learn about the effects of salt reduction on dough rheological properties using the CHOPIN Alveolab®.

Learn how the CHOPIN Alveolab® uses the Alveograph-Degradation protocol to evaluate post-harvest grain losses due to wheat bug infestation.

Learn about the solutions available from KPM for cracker manufacturers.

This handy pdf document lists the calibrations available for the Unity® Scientific SpectraStar™ XT-3 rapid analyzer for moisture, oil, and/or protein.

Learn about the solutions available from KPM for measuring the primary criteria affecting final wafer quality

The MCT466-SF from KPM can be used to monitor moisture in breakfast cereal which helps to maintain the consistent form, taste, and texture of the cereal in addition to optimizing product yield, reducing scrap, and saving on energy costs.

Industry Series - Quality Control In A Feed Mill

Learn how online moisture measurement will improve the efficiency of the process of converting sugar beet pulp into pellets or pulp fibre for animal feed, thereby reducing drying time and energy costs.

This study demonstrates the impact of protocol modifications on Alveographic results for 2 different flours (weak and strong).

Learn about the flour an dough quality control solutions from KPM for baguettes manufacturers.

Industry Series - Quality And Process Control In A Pet Food Mill using Near-Infrared (NIR) analysis.

Learn about the tobacco process and how KPM's MCT460 Series NIR Analyzers can help control moisture throughout processing and drying.

Industry Series - Quality Control In A Cookie and Cracker Plant

Learn about the effects of added vital wheat gluten on dough rheological properties according to the standard Alveograph protocol.

An in-depth look at the quality control requirements of the forage industry and the benefits of rapid NIR analysis for dried, ground samples as well as fresh forage samples direct from the field.

Determine & quantify routine & special chemistries with full traceability & reliability using the AMS Alliance SAT 450 from KPM Analytics.

Learn how the CHOPIN Alveolab® is used to determine flour quality levels for wafer production.

Measurement of oil & moisture in olives provides information that enables maximization of yield through growth of olive varieties that yield high oil levels, harvesting the crop at the optimal time, and optimization of the oil extraction process. Make instantaneous on-line (MCT466-SF) or at-line (QuikCheck) measurements of these constituents.

KPM offers a variety of ready–to-use solutions tailored to quality control in the oilseed processing industry. In this application note, we discuss the benefit of using Near-Infrared (NIR) technology.

Moisture is a very important parameter in the manufacture of MDF, moisture content determines the overall strength and durability of the board and surface appearance/quality of the board is governed by moisture distribution. Moisture measurements are typically made on the incoming green wood chips, on the refined fiber, and on the Pre Formed mat.

This study, completed by gathering the data of 115 tests, evaluates whether the Alveolab® is able to maintain the overall conditions within the standard limits.

KPM offers a variety of ready–to-use solutions tailored to quality control in the snack food industry. In this application note, we discuss the benefit of using Near-Infrared (NIR) technology.

Learn about the solutions available from KPM for sandwich bread manufacturers.