Crafting Assurance Blog

SmartChem® 600: Reduce costs and boost productivity with automated testing. Process up to 600 tests/hour for high-volume labs. Learn more about this solution.

Automate analytical testing with SmartChem® systems. Improve lab efficiency, reduce costs, and increase testing capacity with walkaway automation.

Quick & simple analysis using NIR at receiving, in the lab, or at-line, can help you to avoid poor quality ingredients before they enter your productiion flow.

Learn about the principles of dough elasticity, measuring it using the CHOPIN Alveograph, & achieving better product consistently.

Near infrared instruments provide quick, accurate measurements for moisture and instantaneous, precise percentages of flavorings and seasonings for snack foods.

Discover how Vision Process Control provides critical data that enhances manufacturing process by ensuring quality, increasing efficiency, and reducing waste.

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®.

Automated vision inspection technology, like the Q-Bake™ Vision Inspection, ensures 100% objective and consistent product measurements on a processing line.

Because the components aren't linked to specific methods, method adjustment with Discrete Analyzers becomes simpler compared to Segmented Flow Analyzers.

KPM offers several tools to help you assess ingredient quality and understand how it will perform in your unique production process.

Learn how oven control is achieved with the help of in-process near-infrared (NIR) technology in conjunction with Vision Process Control technologies.

Take control of food safety with KPM's highly accurate, AI-driven foreign material detection system designed for food manufacturers.

Learn how using the data collected directly by an AI-based vision inspection system on the production line can be used to make critical production decisions.

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

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

In baking, visual appeal drives sales. Automated vision inspection technology ensures consistent quality, minimizes waste, and boosts brand strength.

Learn why NIR-based compositional analysis, used daily by thousands of food manufacturers, is a very attractive technique for monitoring manufacturing processes

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

Edge curl and lay flat issues are often addressed with re-moisturizers in the label and converting manufacturing industry

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

NIR stands for Near InfraRed spectroscopy, it refers to the analytical technique of using near-infrared radiation to analyze samples for compositional traits.

NIR sensors are extremely sensitive instruments that are optimized to measure the absorbencies of samples at specific wavelength regions.

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

NIR is a versatile technology that is widely used to provide reliable and accurate analysis for a wide range of sample types. But what is an NIR calibration?

Moisture content may be determined by numerous techniques. These may be divided into two major categories, primary and secondary measurement.

While accurate, IR moisture balances have some drawbacks for specific product types. This Case Study explains the advantages of NIR analysis.

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.

Regular analysis of nitrites in engine coolant is essential for preventing corrosion and extending your engine's lifespan and performance.

Zero and span calibration controls are used to make the NIR sensor display values match the lab values within the limitations of lab accuracy & sample handling.

Although protein receives all the attention when it comes to describing flour quality, it's important to remember that flour is nearly 70-80% starch.

While both are well suited & established for measuring moisture and oil/fat, there are a few important differences to consider.

Dielectric measurement accurately resolves very low quantities of free water and is particularly suited to determine moisture content in gypsum board.

Starch damage occurs when the wheat passes between the 2 rollers, which are designed to reduce the size of the particles.

Optimize tobacco leaf processing with the MCT460 moisture analyzer for consistent quality and efficient storage, ensuring superior end products.

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

Optimal moisture control in baked goods enhances texture, flavour, shelf life, and reduces waste, ensuring quality and production efficiency.

NIR analysis is a proven technique that provides simultaneous results for moisture, fat, protein, fiber, ash, and more during production and in the lab.

Moisture control is a major issue for pellet manufacturers. Being proactive with moisture measurement and control can result in cost savings & better product.