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Ground Wheat SRC vs Wheat Flour SRC | Application Note

Learn about the Solvent Retention Capacity of ground wheat compared to wheat Flour in this Application FAQ document.

SRC-CHOPIN 2 | Brochure

SRC-CHOPIN 2

SRC-CHOPIN 2 FAQs | Brochure

What is SRC? SRC stands for Solvent Retention Capacity. The SRC method is based on the preferential solvation and swelling of three flour components (glutenins, damaged starch, and pentosans) when brought into contact with lactic acid, sodium carbonate, sucrose, and distilled water for the water absorption value.

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

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.

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

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

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

The SRC-CHOPIN 2, Bringing Precision Where You Need It | KPM Analytics

The SRC-CHOPIN2, precision analysis for soft and hard four varieties.

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

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

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.

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

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).