Analysis solutions for flour milling
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Quality Control Solutions for Flour Milling Laboratory and Process Instruments and Support

Perten Instruments has provided analysis instruments to flour millers for more than 50 years. We know that flour must meet compositional and functional specifications. Our understanding of flour milling and our expertise in analysis technologies puts Perten Instruments in a unique position to work with you to produce better flour more profitably. We supply instruments to test both functional and compositional properties so you know what wheat to buy, how to best mill it, and how the flour will perform at the bakery. 1. Purchase the right wheat When you know the properties of the wheat you are...

3. Verify flour quality & performance There are many definitions of flour quality and many ways to determine it. Whether you need to perform a few specific tests on the flours you sell, or you have to test bake to observe end-product quality, we have the instruments you need. At load-out: Flo e ur Performanc – Falling Number value of flour Glutomatic – Gluten quantity and quality DA 7250 – Moisture, Ash, Protein, and estimates of Starch Damage and Water Absorption in flour and bake mixes IM 9500 and IM 8600 – Moisture, Ash and Protein in flour DA 7300 – Moisture, Ash, Protein of flour for...

DA 7300 In-line process NIR whole grain & flour analyzer DA 7250 Most accurate, feature rich & versatile NIR analyzer Our NIR and Grain Moisture Meters provide multiple analysis capabilities for millers. These instruments are accurate, rugged, and designed for use in the challenging flour mill environment. With them, you will be able to: • purchase the right wheat • optimize milling • verify flour quality Flour millers save money and improve quality every day by measuring with our compositional analyzers. Moisture in Wheat: Accurate moisture analysis ensures correct payment and storage....

Inframatic 9500 Approved grain NIR analyzer with flour capabilities Low cost NIR analyzer for ground grain & flour The DA 7300 is used by flour millers worldwide for in-line process and quality control. Substantial savings are realized by simultaneously increasing yield, reducing rejects, and increasing end-product quality and consistency. In-line monitoring using the DA 7300 provides many benefits: Measurement results are integrated into the mill process control systems allowing for manual or automated mill adjustment. Continuous measurement identifies issues as they occur as opposed to...

Water absorption & mixing characteristics Falling Number Sprout damage detection & malt addition Glutomatic Gluten quantity & quality The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters. The instrument uses the traditional 20 minute test and AACCI 54-70 approved high-speed mixing 10 minute test. The 10 minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed...

SKCS Single kernel testing for wheat uniformity The BVM uses laser topography to rapidly measure accurate dimensions (length, width, depth), weight and volume of bread and baked products. The software generates a 3-D, rotatable diagram of the product and stores all results - including the 3-D model. Performance is nearly 5 times more accurate and 10 times faster than seed displacement tests. Millers and bake labs use the BVM to measure pup loaf volume. Results are archived for claims and audits. The BVM has accessories to measure many products such as pan and hearth breads, small rolls,...

Wheat & Flour Analysis Experts for 50 years We have been experts in wheat and flour analysis since 1962 when Mr. Harald Perten and Mr. Sven Hagberg developed the Falling Number method – now the world standard for determination of sprout damage in grain. A cereal chemist by training, Mr. Perten was determined to supply millers and bakers with simple and accurate tests for flour quality. The Falling Number method was the start of a partnership with the flour milling industry, a partnership strengthened with the introduction of the Inframatic NIR instrument in 1981. NIR instruments are still...