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Specialist in laboratory instruments for grain, feed and food analysis.

ALVEOLAB


The Alveolab has very important innovations making the Alveograph test more

accurate and easier to achieve. At the forefront of technology, this instrument

allows you to:

    • Measure the plastic qualities of wheat and _ our at constant or adapted

      hydration

    • Evaluate the behavior of the dough during mixing

    • Bene_ t from an approved analysis (AACC 54-30.02 , ICC 121 , NF EN ISO

      27971, and more) for commercial transactions (standard protocol)

    • Change test parameters to create custom protocols

    • Work in a totally controlled environment (temperature and humidity)

AlLVEOPC


The AlveoPC determines the parameters P , L, P / L , Ie, W, according to the

standard protocol. The instrument is associated with a simple, modern and

intuitive software. It allows you to:

     • Measure the plastic qualities of wheat and _ our at constant hydration

       (50% b15 )

     • Bene_ t from an approved analysis (AACC 54-30.02 , ICC 121 , NF EN ISO

        27971, and more) for commercial transactions (standard protocol)

     • Optimize wheat and / or _ our blends

     • Predict correct additive dosages

BRAN FINISHER


Mechanical brushing helping to obtain up to 5% of additional flour

Bran brushing


Optimizing the test millings; recovery of the important components from the husk of the grain (enzymes, minerals, etc)

CD1 & CD2


Test mill

Industrial simulation


CD1 mill for flour and CD2 mill for semolina

LABORATORY PURIFIER


Lab purifier

Optimizing the quality of semolina


Classification of the hard wheat semolinas according to final use, preparation of the samples before analysis, antic

  

MR2L & MR10L


Homogeneizer

Homogeneizing

NUMIGRAL



Seed counter

1000 kernels weight


Numigral I model (from 1 to 10 mm seeds)

OVEN EM 10 NG


Oven

Moisture


Multi cells oven

RHEOFERMENTOMETER F4


Rheofermentometer

Gas production and dough development during fermentation


Speed and total quantity of carbone dioxide from the dough during fermentation, and its retention ability, and volume increase of the dough, and resistance of its protein structure (tolerance)

SD MATIC


SD Matic

Starch damaged


Amperometric determination of iodine absorption kinetic by a flour diluted suspension

STAINLESS STEEL SIEVES


Manual sieves

Particle size


Following DIN ISO 5223 norms, stamped by SGS

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ROTACHOC


Automatic sifter

Particle size


Specially designed for flours

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Methods and equipment

for the control of characteristic values of cereals and derivatives

SRC



Automated measurement of the solvent

retention capacity (SRC) profile

Characteristics

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MIXOLAB II


Measures the characteristics of dough during mixing, as well as the quality of starch and protein

 

The Mixolab analyzes the characteristics of dough during mixing, as well as the quality of starch and protein.

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LABMILL


Milling Quality is associated with the extraction rate, in other words, with the maximum amount of flour of a certain quality obtained, often defined by ash content. It is important as even a low yield gap has significant economic consequences.It is also useful to know precisely the behavior of wheat during milling. Actually, depending on the characteristics of the grain, most flour is made during the breaking or reduction stage. The industrial mill diagram should therefore be perfectly suited to the type of grain used.


  

Characteristics

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