Laboratory milling of both hard and soft wheats
For Wheat Breeders
Use with as little as 50g samples of wheat.
Choice of wheat, making blends, optimization of tempering, adaptation of settings…
For Ingredient Specialists
Milling up to 2kg in one pass, for bread-making tests.
For Control Labs and Research Institutes
Carrying out of repeatable and reproducible milling representative of the quality of wheat implemented.
For Universities, Schools…
Wheat milling education with a tool representative of industrial practices (grooved cylinders, smooth cylinders, sifting…).
Wheat can be characterized by its milling behavior (resistance to crushing and extraction rate) and by the quality of the flour produced. CHOPIN Technologies LabMill is designed to evaluate these two criteria.
LabMill is used to anticipate, in the laboratory, the behavior of wheat in the industrial mill, and to evaluate its extraction potential and the quality of the flour produced.
Specialist in laboratory instruments for grain, feed and food analysis.