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MR Mixers | KPM Analytics

MR2L and MR10L mixers are used to condition wheat before test milling, and for a wide range of other mixing applications.

Milling & Sample Preparation | KPM Analytics

Our grinders, grain milling, and sample preparation devices are in use in laboratories and mills worldwide in support of wheat breeders, millers, and grain scientists.

Grain Milling & Baking | Brochure

Learn how to optimize your process and maximize your performance while protecting your company with the many analytical solutions from KPM Analytics for grain milling and baking operations.

Flour Milling | KPM Analytics

A look at the flour milling process today and how it evolved.

Cereals & Grains | KPM Analytics

Analysis solutions for cereals and grains.

Flour | KPM Analytics

Solutions for detailed analysis of the significant flour components (damaged starch, glutenin, and pentosans) to the overall water absorption of the flour and its potential impact on the final product.

Preparing Wheat for Milling | KPM Analytics

Preparing wheat for milling involves two main actions: Cleaning the grain and tempering the grain before milling.

Addressing Production Pain Points of High-Protein Products with Instrumentation | KPM Analytics

A dough characterizer offers universal & comprehensive analysis of dough behavior during mixing, the heating & cooling cycle, & at different mixing speeds.

A Faster, Simpler Method for Cookie Manufacturers to Analyze Water Absorption in Flour | KPM Analytics

A dough characterizer offers universal & comprehensive analysis of dough behavior during mixing, the heating & cooling cycle, & at different mixing speeds.

Damaged Starch Caused by the Milling Process | KPM Analytics

The effect of damaged starch on dough, caused by the milling process.

Master Flour & Dough Quality with 3 Core Analyses | KPM Analytics

How compositional, rheological, & functional technologies work together to provide the complete story on flour quality

Industry Series - NIR Application In Flour Milling | Application Note

Industry Series - NIR Application In Flour Milling

Rheological Analyzers | KPM Analytics

Our industry-standard rheological analyzers are highly effective tools for characterizing the properties and behavior of dough and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.

Why is the Solvent Retention Capacity (SRC) Method Important? | KPM Analytics

Different types of baked goods require flours with differing properties and quality standards

Get the Complete Story on Your Flour with Less Reliance on Costly Baking Trials | KPM Analytics

Here's how Mixolab 2 is helping bakeries develop protocols to streamline baking trials to save time and ingredients.

Dough | KPM Analytics

By measuring dough behavior during mixing, proofing, and development stages, bakers can gain valuable insights into how their dough will perform.

Mixolab 2 - Dough Analysis | KPM Analytics

Automated analyzer used to measure the rheological characteristics of dough during mixing, as well as the quality of starch and protein. mixolab; mix o lab

What is a Good Flour? | KPM Analytics

Rather than relying on traditional flour quality parameters, bakers now have a solution to test their incoming flour and simulate how a batch will behave for their specific baking process.

Flour & Dough | KPM Analytics

Food & Beverage Industry | A comprehensive range of solutions for analysis of the functional and rheological properties of flour and dough, plus accompanying tools for grain weight, milling, and sample preparation.

Introduction to the Mixolab 2 | Video

Compliant with international standards & loaded with many patented innovations, the Mixolab analyses dough behavior during mixing & heating.

What Is Lab Milling, and Why Is It Important? | KPM Analytics

CHOPIN LabMill, an automated lab milling device from KPM Analytics, offers the convenience of an all-in-one turnkey solution with a high-level of performance.

How to Conduct a Test With the Mixolab 2 | Video

Learn how to prepare & run a test with the CHOPIN Mixolab 2 to measure the rheological characteristics of dough during mixing.

What Starch Damage Means to Milling and Baking (Miller Magazine) | KPM Analytics

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

SDmatic - Starch Damage | KPM Analytics

A fully automated, enzyme-free, analyzer that measures starch damage in flour in less than 10 minutes.

LabMill | KPM Analytics

The LabMill is a laboratory mill used to transform both hard and soft wheat into refined flour to examine its milling behavior and the quality of the flour produced.

CD1 Mill | KPM Analytics

The CD1 Mill is an ideal laboratory mill to ensure inter-laboratory comparisons (Alveograph from wheat grain for example).

Characterization of Wheat Flour Water Absorption Properties to Optimize Quality of Baked Goods Using SRC | KPM Analytics

Characterization of Wheat Flour Water Absorption Properties to Optimize Quality of Baked Goods Using SRC

Damaged Starch - Impact on Baking | KPM Analytics

All milling, whether industrial or performed in a laboratory, will inevitably produce a certain amount of damaged starch. When we look at the behavior of a damaged starch granule compared to that of a native granule, we can understand sthe differences.

Alveolab | KPM Analytics

The Alveolab and AlveoPC analyzers measure the tenacity, extensibility, elasticity, and baking strength of dough and therefore the baking performance of flours used. alveograph; alveo lab

Rheo F4 - Dough Proofing | KPM Analytics

The Rheo F4 rheofermentometer measures the characteristics of dough during proofing. Rheo Rheofermentometer rheometer Rheof4 rheof 4 Rheofermentometer, dough proofing, dough analysis, dough quality

KPM Analytics Launches Automated SRC (Solvent Retention Capacity) Analyzer for the Baking and Milling Industries | KPM Analytics

KPM Analytics Launches Automated SRC (Solvent Retention Capacity) Analyzer for the Baking and Milling Industries

Particleboard Production Moisture Measurement | KPM Analytics

Learn how online and at-line NIR analysis can help control moisture in particleboard.

SRC-CHOPIN 2 - Solvent Retention Capacity | KPM Analytics

Automated solution for precise and reproducible Solvent Retention Capacity (SRC) testing, supporting quality control for the baking and milling industries

Baked Goods | KPM Analytics

Food & Beverage Industry | Quality Control Solutions for manufacturers of baked goods including monitoring of moisture, compositional analysis of ingredients, functional & rheological properties, and inspection of finished goods.

NIR in Dairy Processing: Measure Moisture, Protein, Fat, and Other Parameters with Ease | KPM Analytics

NIR analysis is a proven technique that provides simultaneous results for moisture, fat, protein, lactose, solids, and other measurable parameters are essential to the production of dairy products

Measure Solvent Retention Capacity with the SRC-CHOPIN 2 | Video

Video. Automated solution for precise and reproducible Solvent Retention Capacity (SRC) testing, supporting quality control for the baking and milling industries.

Prepared Foods | KPM Analytics

Food & Beverage Industry | With the help of analysis technologies from KPM Analytics, either at-line or integrated into the manufacturing process, many quality variables of prepared foods can be measured and controlled to meet consumer expectations.

Snack Foods | KPM Analytics

Food & Beverage Industry | KPM Analytics offers proven solutions designed to provide fast, accurate, and reliable results to the snack food industry for analysis of incoming ingredients, intermediates, and finished products including Near-Infrared (NIR) analysis and Vision Inspection.

How NIR Technology Helps Improve Food Shelf Life & Flavor | KPM Analytics

Learn which parameters have direct impacts on shelf life and how to optimize production & packaging to protect your customers and your brand.

In-Process Bakery Analysis: Why Mixolab 2 is the Perfect Tool to Reduce Waste | KPM Analytics

On the production runs, at each sampling, Mixolab 2 helps the baker to tell if the dough is suitable, and if not, corrective actions can be taken to solve this problem and avoid putting all or part of production in the trash.

SAT 450 Random Access Analyzer | KPM Analytics

Fully automated, random access analyzers for clinical chemistry, immunoturbidimetric assays, and toxicology. sat450

FUTURA Continuous Flow Analyzer | KPM Analytics

Dedicated continuous flow wet chemistry analyzers that identify and measure contaminants in water and soil. futura; cfa; future

Food Ingredients | KPM Analytics

Food & Beverage Industry | Every granule, grain, and droplet matters in food production, and KPM Analytics has the tools food producers need to evaluate incoming ingredients.

Ensuring Incoming Ingredient Quality Made Simple | KPM Analytics

Measure ingredient moisture, fat, protein, and more with Bench NIR Analyzers from KPM Analytics to validate quality, saving costs & rework.

SpectraStar™ XT-F Benchtop NIR | KPM Analytics

Complete Package for Accurate Analysis of Flour, Wheat, and By-Products spectra star xt f; spectra star

Functional Analyzers | KPM Analytics

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.

CHOPIN Technologies | KPM Analytics

With over a century of excellence, CHOPIN products have helped food manufacturers pioneer new methods for analyzing cereals, flours and their derivatives.

Moisture in Cookie & Cracker Production | KPM Analytics

On-line or off-line NIR analyzers offer highly efficient moisture measurements.

Alveograph Test Series | KPM Analytics

The Alveolab & AlveoPC measure the tenacity, extensibility, elasticity, and baking strength of dough & therefore the baking performance of flours. alveo graph

Unity® Scientific | KPM Analytics

Fast and High-Performance NIR for Laboratory and At-Line Analysis for quality laboratories and production floors to ensure quality throughout the production process.

AlveoPC | KPM Analytics

The Alveolab and AlveoPC analyzers measure the tenacity, extensibility, elasticity, and baking strength of dough and therefore the baking performance of flours used. alveo graph; alveo pc

Join KPM Analytics at JTIC in Dijon, France | KPM Analytics

Meet the KPM team at the JTIC event in Dijon, France, on October 12 and 13.

KPM Analytics Receives ICC Approval on SRC-CHOPIN 2 Analyzer | KPM Analytics

Meet KPM Analytics at IAOM Mideast & Africa 2021, Dubai. | KPM Analytics

Water Absorption Capacity of Flour | KPM Analytics

In practice, secondary processing needs flour with optimal and, above all, very consistent water absorption (i.e. the highest possible water absorption while allowing for the perfect functioning of production lines).

How Automated Vision Inspection Technologies Help Build Stronger, Profitable Brands | KPM Analytics

Vision Inspection at the Forefront of a Modernized Baking Operation

Food & Beverage | KPM Analytics

KPM Analytics is a leader in quality control for the Food and Beverage industries.

SDmatic - Measurement of Starch Damage | KPM Analytics

SDmatic Starch Damaged Analyzer

KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis | KPM Analytics

The new Alveolab® is the first Alveograph instrument able to analyze whole wheat doughs for all rheological characteristics: tenacity, extensibility, elasticity, and baking strength.

Fat & Moisture Measurements in Chocolate Production | KPM Analytics

NIR transmitters from KPM Analytics can measure moisture and fat/oil in chocolate, simultaneously, in under 10 seconds.