Crafting Assurance Blog

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

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

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.

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

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

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

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.

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

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?

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

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

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.

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

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

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

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

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

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

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.

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®.

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

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

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

Discover how Vision Process Control (VPC) provides critical data that enhances your manufacturing process by ensuring quality, increasing efficiency, and reduci