The food processing chain bears some responsibility for ensuring optimal nutritional content in the foods we consume - a challenge given the reality of the rapidly growing global population along with a multitude of environmental factors. Therefore, a reduction in loses during the earliest phases of production is key to detecting elementary risks and optimizing efficiencies.
Quality control of flour and dough is more complex than most people realize. The precision required to produce consistently high-quality commercial products requires a careful balance of optimal ingredients and control of the process. There are many variables, such as the content and quality of protein and ash, moisture levels, enzymatic activity, color, and multiple physical properties; plus several contributing factors which vary between batches or samples, such as wheat classification, storage, transportation, insect damage, milling issues, etc. Every step in the process corresponds to a unique testing method. To understand and predict the quality of the finished product, it is necessary to know how the results of the different tests are linked.
Quality control should not be based on building specifications and filling in numbers: instead, it should give the information required to understand the sample and improve quality and customer satisfaction as needed. Considering all the QC test results together in order to understand and improve quality is the main challenge for food producers, and KPM Analytics is dedicated to providing effective solutions to the industry by way of continual investment in R&D to be at the cutting edge of innovation. This commitment has resulted in the regular creation of unique tools recognized by many international standards and organizations and are adaptable to the needs of the different actors in the food processing chain.
A comprehensive understanding of the quality of your flour and dough can be achieved in three-steps:
- Analyzing the composition of the sample is the first step: WHAT is in the flour (quantitative analyses).
- Knowing HOW the different components behave together. This corresponds to knowing how flour behaves when combined with water, the rheological analyses, and how the resulting dough behaves during processing and mixing.
- Understand WHY dough behaves the way it does (functionality analyses).
KPM Analytics is in a uniquely proud position with a diverse global team of experts recognized by industry associations and many of the worlds largest companies for their mastery of quality control issues, methods of analysis, and leading innovations for the entire food processing industry, from farm to consumer. We offer 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, all of which assist companies with R&D functions, Quality Programs, and Incoming Inspection of various raw ingredients.