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KPM Honeycomb

Bagel Analysis

Bagel Measurements

The ability to continuously monitor key product attributes in real-time (e.g. bake color, roundness, hole analysis, volume slopes, blister area, etc.) in a quantifiable way, based on user-defined specification limits, provides the opportunity to respond to changes faster and more effectively.

Bagel Measurements

Bagel Analysis

Bagel Measurements

The ability to continuously monitor key product attributes in real-time (e.g. bake color, roundness, hole analysis, volume slopes, blister area, etc.) in a quantifiable way, based on user-defined specification limits, provides the opportunity to respond to changes faster and more effectively.

Measurements Defects
2D/Shape (length, width, width regularity) - accuracy: 0.2mm Misshapen products
3D/Height (peak/mean height, surface texture) - accuracy: 0.3mm Out of specification products (e.g. too small, too tall, etc.)
Top & Bottom Color - bake color, topping color Spots (light, dark, foreign material on product surface)
Topping/Seeding - coverage, distribution, voids
(accuracy: 0.5% of product surface)
Topping defects (e.g. too little seeds, etc.)
Scoring conformity check Scoring defects
Tip shape conformity check

Baguettes & Bread Sticks Analysis

Baguettes & Bread Sticks Measurements

The ability to continuously monitor key product attributes in real-time (e.g. bake color, roundness, hole analysis, volume slopes, blister area, etc.) in a quantifiable way, based on user-defined specification limits, provides the opportunity to respond to changes faster and more effectively.

Baguettes & Bread Sticks Measurements

Baguettes & Bread Sticks Analysis

Baguettes & Bread Sticks Measurements

The ability to continuously monitor key product attributes in real-time (e.g. bake color, roundness, hole analysis, volume slopes, blister area, etc.) in a quantifiable way, based on user-defined specification limits, provides the opportunity to respond to changes faster and more effectively.

Measurements Defects
2D/Shape (length, width, width regularity) - accuracy: 0.2mm Misshapen products
3D/Height (peak/mean height, surface texture) - accuracy: 0.3mm Out of specification products (e.g. too small, too tall, etc.)
Top & Bottom Color - bake color, topping color Spots (light, dark, foreign material on product surface)
Topping/Seeding - coverage, distribution, voids
(accuracy: 0.5% of product surface)
Topping defects (e.g. too little seeds, etc.)
Scoring conformity check Scoring defects
Tip shape conformity check

Bread Loaves Analysis

Bread Loaves Measurements

Commercial bread manufacturing is a competitive space, placing a great deal of importance on quality control beginning with the best ingredients and ensuring that specifications are met throughout the production process. KPM Analytics offers customized solutions for high-speed manufacturers as well as R&D lab operations. Select one of the suggested products to learn more or get in touch with us to arrange a meeting to discuss your project.

Bread Loaves Measurements

Bread Loaves Analysis

Bread Loaves Measurements

Commercial bread manufacturing is a competitive space, placing a great deal of importance on quality control beginning with the best ingredients and ensuring that specifications are met throughout the production process. KPM Analytics offers customized solutions for high-speed manufacturers as well as R&D lab operations. Select one of the suggested products to learn more or get in touch with us to arrange a meeting to discuss your project.

Measurements Defects
2D shape & size - length, width, area Misshapen products
3D/height - peak/mean height, complete 3D profile, slope, surface texture, volume Out of specification products (e.g. too small, too tall, etc.)
Top & bottom bake color Abnormal spots (light or dark areas, excess flour, burn marks)
Topping/seeding - coverage, distribution, voids Foreign material (on product surface)
Scoring/splits/imprints - complete analysis (min/max length & width, area %, dark peaks Topping defects (e.g. too little seeds, improper distribution, etc)
Scoring defects

Breaded Poultry Analysis

Breaded Poultry Measurements

Breaded Poultry Measurements

Breaded Poultry Analysis

Breaded Poultry Measurements

Measurements Defects
Length & Width (Adaptive, Bounding, Center, Min/Max/Avg) Breading Voids (Area %, count, location)
Surface Area Bun Coverage Deficiency
Product Color Foreign Objects (on product surface)
Thickness (Adaptive, Min/Max/Avg) Size Deficiencies (too small, misshapen)
Volume & Predicted Weight
Bun Coverage
Overhang Area
Slope Analysis

Buns & Rolls Analysis

Buns & Rolls Measurements

Buns & Rolls Measurements

Buns & Rolls Analysis

Buns & Rolls Measurements

Measurements Defects
Single Buns or Clusters Breading Voids (Area %, count, location)
2D/Shape (diameter, roundness) Out of spec (e.g. small, too dark …)
3D/Height (peak, mean, slope) Spots (light, dark)
Thickness (Adaptive, Min/Max/Avg) Size Deficiencies (too small, misshapen)
Bake Color Blister/Blotchy
Topping/Seeding Conformity Topping defects (e.g. voids)
ite Rings, Flour Marks

Cereals and Grains Analysis

Cereals and Grains Measurements

Types of Grains

  • Barley
  • Buckwheat
  • Corn
  • Millet
  • Oats
  • Rapeseed
  • Rice
  • Rye
  • Sorghum
  • Sunflower
  • Wheat

Analysis Options

Functional

  • Starch damage
  • Sprout damage
  • Impurities

Grain Weight, Milling & Sample Prep

  • Milling comparisons
  • Grinding of samples
  • Conditioning via mixing
  • Counting accurate sample batches

Moisture & Compositional

  • Protein
  • Moisture
  • Germination
  • Zeleny test
  • Gluten
  • Oil
  • Ash content

Cereals and Grains Measurements

Cereals and Grains Analysis

Cereals and Grains Measurements

Chewing Gum Analysis

Chewing Gum Measurements

Chewing Gum Measurements

Chewing Gum Analysis

Chewing Gum Measurements

Measurements Defects
2D/Shape & Size - length, width, diagonal ratio, area, edge check Misshapen products
Top & Bottom Color - mean color, color evenness (Lab and BCU coordinates) Out of specification products (e.g. too small, too tall, etc.)
Spots (light, dark)
Bumps
Wrinkled products
Crushed products
Foreign materials on product surface

Chocolates Analysis

Chocolates Measurements

Chocolates Measurements

Chocolates Analysis

Chocolates Measurements

Measurements Defects
2D/Shape & Size - diameter, roundness, length, width Misshapen or Broken products
3D/height - peak/mean height, complete 3D profile, slope, surface texture, volume Out of specification products (e.g. too small, too dark, etc.)
Top & bottom color Spots (light, dark, foreign material on product surface)
Multi Topping - color, coverage, distribution, voids Topping or Coating defects (e.g. too little topping, wrong distribution, incomplete coating, etc.)

Cookies & Crackers Measurements

Cookies & Crackers Analysis

Cookies & Crackers Measurements

Measurements Defects
2D/Shape & Size - diameter, roundness, length, width (accuracy: 0.2mm) Misshapen products
3D/Height - peak/mean/stack height, complete 3D profile, slope, surface texture (accuracy: 0.2mm) Out of specification products (e.g. too small, too dark, etc.)
Top & Bottom Bake Color (Lab and BCU coordinates, accuracy: 0.2 ΔE) Spots (light, dark, foreign material on product surface)
Multi Topping - topping color, coverage, distribution, voids (accuracy: 0.5% of product surface) Topping defects (e.g. too little topping, wrong distribution, etc.)

Analysis of Cultured Dairy Products

Cultured Dairy

Cultured Dairy refers to products derived from milk that is inoculated with a starter culture which converts part of the lactose to lactic acid.​ Carbon dioxide, acetic acid, diacetyl, acetaldehyde, and several other substances are formed in the conversion process that gives the product its key characteristics.​ The best possible growth conditions must be created for the starter culture:​ heat treatment of the milk to destroy any competing micro-organisms and holding at the optimum temperature for the relevant starter culture.​ When the best possible flavor and aroma have been achieved, the cultured milk must be cooled quickly to stop the fermentation process.​ If the fermentation time is too long or too short, the flavor will be impaired and the consistency will be wrong.​

Examples of Cultured Dairy Products

  • Yogurt
  • Sour cream
  • filmjölk
  • Crème fraîche
  • Kefir
  • Cream cheese
  • Cottage cheese
  • Buttermilk
  • Fermented milks
  • Ymer
  • Koumiss
  • Fermented whey
  • Beverages

Analysis Details

  • pH datalogging and analysis of Lactic Acid Bacteria (LAB) associated with cultures and fermented foods.
  • Monitor acidification activity of lactic ferments in starter, functional, bio-protective, and probiotic cultures.
  • Simultaneous monitoring of pH, temperature, and Oxidation Reduction Potential (ORP)
  • Calculate the rate of pH change
  • Define feature points to match the specific application. (e.g. pH4H, pH6H, time required to obtain pH5, maximum speed, and time during which the speed exceeded 50% of the maximum speed.)

Cultured Dairy

Analysis of Cultured Dairy Products

Cultured Dairy

Cultured Dairy refers to products derived from milk that is inoculated with a starter culture which converts part of the lactose to lactic acid.​ Carbon dioxide, acetic acid, diacetyl, acetaldehyde, and several other substances are formed in the conversion process that gives the product its key characteristics.​ The best possible growth conditions must be created for the starter culture:​ heat treatment of the milk to destroy any competing micro-organisms and holding at the optimum temperature for the relevant starter culture.​ When the best possible flavor and aroma have been achieved, the cultured milk must be cooled quickly to stop the fermentation process.​ If the fermentation time is too long or too short, the flavor will be impaired and the consistency will be wrong.​

Dough Analysis

Dough Measurements

KPM offers a comprehensive range of R&D and Quality Control products for the automated analysis of the properties of dough made from hard or soft wheat, including durum wheat. Select one of the suggested products to learn more or get in touch with us to arrange a meeting to discuss your project.

Types of Dough

  • All types of wheat dough.

Analysis Options

Rheological Analysis

  • Viscoelastic properties
  • Mixing & baking properties
  • Proofing properties

Dough Measurements

Dough Analysis

Dough Measurements

KPM offers a comprehensive range of R&D and Quality Control products for the automated analysis of the properties of dough made from hard or soft wheat, including durum wheat. Select one of the suggested products to learn more or get in touch with us to arrange a meeting to discuss your project.

Drinking Water

Drinking Water

English Muffins Analysis

English Muffins Measurements

English Muffins Measurements

English Muffins Analysis

English Muffins Measurements

Measurements Defects
2D/shape & Size - diameter, roundness, length, width Misshapen products (including excess dough tails)
3D/height - peak/mean height, complete 3D profile, slope, surface texture Out of specification products (e.g. too small, too dark, etc.)
Top & Bottom bake color Spots (light, dark, foreign material on product surface)
Topping - cornmeal coverage, distribution‍ Topping defects (e.g. too little topping, wrong distribution, etc.)
Toast area check - size, color, voids ‍ Topping Issues (missing, improperly distributed)
Upside-down product detection

Learn how these measurements and our in-depth analysis can help you enhance product quality and improve process control. Click to take the next steps and learn more about this application.

Flour Analysis

Flour Measurements

Quality control of flour is more complex than most people realize. Every step in the process corresponds to a unique testing method to ensure consistency in products from batch to batch over time. KPM Analytics offers a comprehensive range of solutions for sample preparation and automated analysis of flour properties. Select one of the suggested products to learn more or get in touch with us to arrange a meeting to discuss your project.

Types of Flour

  • Main types of flours

Analysis Options

Functional Analysis

  • Starch damage
  • Solvent retention capacity

Grain Weight, Milling & Sample Preparation

  • Milling performance
  • Grinding of samples
  • Conditioning via mixing
  • Prepare representative samples

Moisture & Compositional

  • Protein
  • Humidity
  • Glutenins
  • Pentosan
  • Ash content

Flour Measurements

Flour Analysis

Flour Measurements

Quality control of flour is more complex than most people realize. Every step in the process corresponds to a unique testing method to ensure consistency in products from batch to batch over time. KPM Analytics offers a comprehensive range of solutions for sample preparation and automated analysis of flour properties. Select one of the suggested products to learn more or get in touch with us to arrange a meeting to discuss your project.

Meat Patties Analysis

Meat Patties Measurements

Meat Patties Measurements

Meat Patties Analysis

Meat Patties Measurements

Measurements Defects
2D/shape & size - diameter, roundness (accuracy: 0.2mm) Out of specification products (e.g. too small, too tall, etc.)
3D/height - peak height, complete 3D profile (accuracy: 0.3mm) Overlapping products
Texture check

Pizza & Pizza Crust Analysis

Pizza & Pizza Crust Measurements

Pizza & Pizza Crust Measurements

Pizza & Pizza Crust Analysis

Pizza & Pizza Crust Measurements

Measurements Defects
2D/Shape & Size - diameter, roundness, length, width Misshapen products
3D/Height - peak/mean height, slope, surface texture Edge defects (e.g. bites, dents, fold, etc.)
Top & Bottom bake color Out of specification products (e.g. too small, too big, etc.)
Multi Topping Analysis and layer processing, up to 10 topping classes
- color, coverage, meat counting, distribution, voids
Spots (light, dark, foreign material on product surface)
Holes
Topping defects (e.g. too little quantity/items, voids, etc.)

Tortilla & Flat Bread Analysis

Tortilla & Flat Bread Measurements

Tortilla & Flat Bread Measurements

Tortilla & Flat Bread Analysis

Tortilla & Flat Bread Measurements

Measurements Defects
2D/Shape&Size - diameter, roundness, length, width Misshapen products
3D/Height - peak/mean height, slope, surface texture, stack height Edge defects (e.g. bites, dents, straight edges, etc.)
Top & Bottom bake color Out of specification products (e.g. too small, too big, etc.)
Toasted marks - color, coverage, distribution, voids Spots (light, dark, foreign material on product surface)
Holes
Toast marks defects (e.g. too little marks, voids, etc.)

Analysis of Wine, Beer & Spirits

Wine, Beer, & Spirits

From grapes or grain to glass, there are several areas throughout alcoholic beverage production where chemical imbalances can impact the consumer’s experience. Discrete or continuous flow analyzers (CFA) help winemakers, brewers, and distilled spirits producers manage important parameters and ensure a healthy fermentation environment. From measuring alcohol content to quantifying bitterness, KPM Analytics has a complete analytical solution including instruments, reagents, methods, and services.

Types of Beverages

  • All wine varietals
  • All types of beer
  • All types of spirits

Analysis Options

Wine: Extraction, Fermentation, Aging, Bottling Analysis

Beer: Feed Water, Malt, Wort, Fermentation, Filtration, Waste, Beer analysis

Analysis Parameters

  • Acetaldehyde
  • Acetic Acid
  • Alpha Amminic Nitrogen
  • Ammoniacal Nitrogen
  • Anthocyans
  • Calcium Ionic
  • Catechins
  • Citric Acid
  • CO2
  • Colour 420-520-620
  • Copper
  • D-Gluconic Acid
  • D-Lactic Acid
  • Free SO2
  • Fructose
  • Glucose-Fructose
  • Glycerol
  • Iron Ionic
  • L-Ascorbic Acid
  • L-Lactic Acid
  • L-Malic Acid
  • Magnesium
  • pH
  • Potassium
  • Pyruvic Acid
  • Sucrose
  • Tartaric Acid
  • Total Acidity
  • Total Polyphenols
  • Total SO2
  • Urea

Wine, Beer, & Spirits

Analysis of Wine, Beer & Spirits

Wine, Beer, & Spirits

From grapes or grain to glass, there are several areas throughout alcoholic beverage production where chemical imbalances can impact the consumer’s experience. Discrete or continuous flow analyzers (CFA) help winemakers, brewers, and distilled spirits producers manage important parameters and ensure a healthy fermentation environment. From measuring alcohol content to quantifying bitterness, KPM Analytics has a complete analytical solution including instruments, reagents, methods, and services.

Analyte Significance
Acetaldehyde Spoils the wine at high concentration
Acetic acid Spoils the wine at high concentration
Amonia Most important source of yeast
Anthocyanins Indication of the potential color of the grape juice
L-Arginine Most important amino acid in grape juice: YAN
L_Ascorbic Acid Naturally present in grape/ added as antioxidant
Citric Acid Naturally small amount. EU Adding limit 1 g/L
CO2 Test of the CO2 in the bottle of wine
Copper Could spoil the wine at high concentration
D-Fructose One of the fermentable sugars of the grape juice
D-Glucose One of the fermentable sugars of the grape juice
D-Gluconic acid Indicator of dry rot on the grapes
Folin Index Polyphenols indicator
Glycerol Quality indicator of the finished wine (mouth feel)
Iron Could spoil the wine at high concentration
L-Lactic Acid Produced during the Malo/Lactic fermention
L-Malic Acid Converted into Lactic Acid during Malolactic fermentation
Optical Density Color hue and level
pH Indicator of the acidity of the wine
Primary Amino N Most important source of Yeast Available Nitogen
SO2 Free Preserves the wine
SO2 Total Should not be present at high level (regulation)
Sorbic Acid Could spoil the wine at high concentration
Succinic acid Acid produced during the fermentation
Sucrose Used to increase amount of alcohol in some areas
Tartaric acid The most important acid of the wine
Total Acidity indicator of the acidity of the wine
Urea Source of YAN and precursor of ethyl carbamate

Products