The ANKOM200 Fiber Analyzers have been subjected to rigorous testing over a broad range of sample types and are listed in the NFTA and AAFCO check sample programs. Results can be determined for Acid Detergent Fiber, Neutral Detergent Fiber, and Crude Fiber for all feeds and forages.
Labconco Crude Fiber Apparatus are used in the determination of crude fiber in feed, food and other agricultural products. Listed in AOAC methods. Frame is constructed of anodized aluminum mounted on a Colorlith base.
The standard instrument for measuring flour quality: stretching behavior -- baking characteristics -- influence of additives -- rheological optimum. The application of constant flour qualities is of decisive importance for the milling and baking industries. Different baking products make different demands to the flour quality. The Extensograph®-E measures the stretching properties of dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behavior of the dough.
In baking, a farinograph measures specific properties of flour. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.
A baker can formulate end products by using the farinograph's results to determine the following:
The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing. These curves typically consist of an increase in resistance-to-extension (increase in curve height) to an identifiable peak followed by a decline that reflects a decrease in resistance-to-extension.
The Glutomatic system is the standardized international method for establishing the qualitative and quantitative characteristics of gluten.
When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product.
The effect of gluten quantity and quality in the flour used for breads, cookies, crackers, and pasta is dramatic. The wet gluten quantity of the flour strongly influences the volume of the product. Using the glutomatic system, you can determine the baking quality of wheat and flour.
The National Manufacturing Mixgraph has been an instrumental device used in the AACC Method 54-40. This Mixograph is the 10g size. The Mixograph is a recording dough mixer that quickly analyzes flour for gluten strength, proper absorption, mixing peak time and mixing tolerance. The machine can be hooked up to a computer running the MixSmart software program to provide detailed mix data.
TA.XT2i Texture Analyzer Capable of measuring virtually any physical product characteristic or materials testing metric, the new TA.XTPlus Texture Analyzer is our flagship texture analysis product. The TA.XTPlus Texture Analyzer is extremely efficient, capable of high-speed testing and boasts a very easy-to-use, comprehensive software package. Coupled with our Texture Exponent Software, the instrument is extraordinarily well-designed, engineered and manufactured for long-term reliability and accuracy by Stable Micro Systems.