Flour analysis is a critical step in any baking process as it provides bakers with a better understanding of the quality of their main ingredient, thereby improving the quality and consistency of the end product. KPM offers 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.

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Analysis Options


  • 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
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