All ovens include the self-contained spherical cast steam system. The steam combines with unique airflow system to provide even heat dispersion throughout the oven. Ensure consistent heat from top to bottom. System draws air across the elements, then maximizes heat transfer into the oven chamber. A rotating carrier inside works with the airflow to ensure even product.
C-Cell – A food structure image analysis instrument:
C-Cell enables food manufacturers to evaluate aerated food by taking a sample snapshot, for example a slice of bread or a piece of cake so that the internal or external features can be analyzed for information on its cellular structure. Data relating to size, shape and location of cells aid in establishing a blueprint for future production.
The C-Cell instrument was developed and manufactured in the UK by Calibre Control International and is used globally within the food industry to objectively analyze baked products to:
The consistograph, combined with the Alveograph, provides the advantage of a complete and essential analysis of the plastic qualities of dough before baking, namely its behavior during kneading and rising.
•Anticipating the behavior of the dough during kneading.
•Determining the quantity of water to add so as to obtain a given consistency.
•Verifying the conformity of the products to their specification schedule.
•Classification of the wheat according to its uses in production (measurement of the W, P, L, G, P/L).
The Rheofermentometer is the standardized and indispensable measuring instrument for a complete study of the behavior of your flour during fermentation (quantity of CO2 produced, permeability and tolerance of the dough, etc.). It is the only instrument that can give you the results that are closest to the real situation, since fermentation is not simulated but actually performed.
Millers; Control your flour quality. Check the settings of your mill (rolls, parallelism, wear).
Baking industries; Control the consistency of your flours (hydration rate, proofing, behavior during the process) and the quality of finished products (aspect and taste qualities). Improve dough yield by adjusting the hydration rate of flours.
The CR-410 Chroma Meter is a handheld, portable measurement instrument designed to evaluate the color of objects, particularly with texture, uneven surface conditions, or a lot of color variation. Through standard or customized evaluation formulas, this high accuracy, reliable colorimeter helps users control the color quality, consistency, and appearance of their samples in a more efficient, streamlined process internally and throughout the supply chain.
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.