Arnaud Dubat

Arnaud Dubat

Arnaud holds a Masters Degree in Sciences and Techniques for the agro food industry and a Masters in International Marketing and Strategy. His original background is in Biochemistry and he also holds a miller’s degree from the French Milling School (ENSMIC). He started working for CHOPIN Technologies, a KPM Analytics product brand, in 1989. His various occupations in the company (he started as an after sales technician) and his current role, puts him in constant contact with bakery manufacturers and bakery quality control teams. Arnaud is a standardization expert for AFNOR, ISO and CEN. He is active with the BIPEA, corporate member representative for ICC and is also actively involved in Cereals and Grains standardization working groups.
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This article focuses on the main parts of the milling process, highlighting the guidelines that apply to all milling operations.

The Flour Milling Steps

Food Quality & Safety
Mixolab 2 is an effective all-one-tool that is 3.4X less time consuming & provides 65% more information than the combination of Farinograph® and Extensograph®.

Commercial Bakers - Analyze Your Flour to Predict Bread Height

Food Quality & Safety
The only real way to know whether a batch of flour will be a good “fit” for your product is to put it through the constraints that a dough would undergo through

What Is a Good Flour?

Food Quality & Safety
Rheological analysis provides baseline expectations for flour performance in the baking process for easier quality control & reduced ingredient usage.

Simplifying White Wheat Flour Quality Control for Bakers

Food Quality & Safety
Novel protein ingredients pose challenges to food manufacturers attempting to incorporate them into product development, particularly for baked goods.

Addressing Production Pain Points of High-Protein Products with Instrumentation

Food Quality & Safety
Why do different flours have different water absorption rates? Learn how different flours can be evaluated prior to a production run for optimum results.

Water Absorption Capacity of Flour

Food Quality & Safety
Preparing wheat for milling involves 2 main actions: cleaning the grain & tempering it before milling resulting in a more effective process.

Preparing Wheat for Milling

Food Quality & Safety
Baking strength is measured using the Alveograph and is a key parameter for dough analysis; it’s the famous "W” of the Alveograph test result chart.

What is Baking Strength

Food Quality & Safety
Using amperometry, SDmatic produces a reliable measurement of starch damage with only one gram of flour within 10 minutes. Test

SDmatic 2 - Measurement of Starch Damage

Food Quality & Safety
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Smart Vision Works
Unity® Scientific