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This handy pdf document lists the calibrations available for the Unity® Scientific SpectraStar™ XT-R rapid analyzer for virtually any sample type including solid, slurry, or liquid samples for a wide variety of parameters. It measures common parameters including moisture, protein, and fat, but the SpectraStar XT-R can also measure more difficult parameters like sugars, fibers, ash, lignin, and fatty acids.

Application Note

SpectraStar™ XT-R Calibrations

Part of the Back to Flour series, here we explore the key flour components responsible for the essential characteristics of the iconic croissant.

Application Note

The Anatomy of a perfect Croissant

Part of the Back to Flour series, here we explore the key flour components responsible for the essential characteristics of the iconic croissant.

Application Note

The Anatomy of a Perfect Pan Bread

From raw material assessment to final product verification, we help you maintain the highest standards of quality and safety. Learn about our solutions for: Moisture & Composition, Flour, Dough & Grain, and Chemical Analysis

KPM Laboratory Solutions Brochure

Quality Lines Podcast

In Episode 1 of Quality Lines, KPM Analytics’ Yuegang Zhao explores today’s meat, poultry, and seafood industry trends, challenges, and the future of food quality.

Quality Lines Podcast

Every Great Partnership Starts with a Conversation

Product Resources

Learn the 125-year evolution the grain-milling-baking industry has endured to meet demands for quality and consistency

The Evolution of Wheat Flour Quality Control for a Changing Industry

AI-powered Sorting, Sizing, & Grading of Potatoes

SiftAI® Multi-Lane Sorter

Learn about the key flour components affecting size & shapre of the breads, crackers, biscuits and snack foods manufactured at scale.

Application Note

Back to Flour The Anatomy of a Perfect Sponge Cake

Learn about the key flour components affecting size & shapre of the breads, crackers, biscuits and snack foods manufactured at scale.

Application Note

Back to Flour What Impacts 62% of Baked Product Volume & Rise

Learn about the key flour components affecting size & shapre of the breads, crackers, biscuits and snack foods manufactured at scale.

Application Note

Back to Flour Understanding What Impacts 92% of Baked Product inner Moisture

Learn about the key flour components affecting size & shapre of the breads, crackers, biscuits and snack foods manufactured at scale.

Application Note

Back to Flour Understanding What Impacts 100% of Baked Product Staling

Part of the Back to Flour series, here we explore the key flour components responsible for the essential characteristics of the iconic croissant.

Application Note

The Anatomy of a Perfect Pan Bread

Learn about the key flour components affecting size & shapre of the breads, crackers, biscuits and snack foods manufactured at scale.

Application Note

Understanding What Impacts 100% of Baked Product Size & Shape

Part of the Back to Flour series, we explore the impact factor of damaged starch for each characteristic on individual baked products.

Application Note

How Important is Damaged Starch and How to Measure it?

Learn about the key flour components affecting bake color of the breads, crackers, biscuits and snack foods manufactured at scale.

Application Note

Understanding What Impacts 100% of Baked Product Color

Success Stories

Learn how Eagle Eye Produce uses AI to "fill the gap" in labor and consistency at their potato packing shed.

Eagle Eye Produce

Eagle Eye Produce Reduces Labor Costs by 50% with SiftAI®

Find out why Phelps Pet Products chose the SpectraStar™ XT to analyze their pet food products for important quality constituents.

Phelps Pet Products

Phelps Pet Products: Faster Quality Analysis, Bigger Savings with SpectraStar™ XT

How one meat producer increased product sampling by 3X, leading to a better quality product & useful data analytics

Major US Poultry Company

Major US Poultry Producer Boosts Product Sampling 3X with Vision Inspection

Analytical Techniques for Water Testing Help a Korean Environmental Research Center Improve Water Quality

‍Nakdong Environmental Research Center

Analytical Techniques for Water Testing Help a Korean Environmental Research Center Improve Water Quality

Domino's Pizza welcomes us to its premises in France, and told us of the company's unwavering commitment to quality.

Domino’s Pizza

Domino’s Pizza: An Unwavering Commitment to Quality

www.kpmanalytics.com/success-stories/richardson-milling-mixolab-2

Richardson Milling, Inc.

Richardson Milling, Inc., Optimizes Milling Efficiency & Consistency with Mixolab 2

Wooden Bakery addresses quality demands of their customers with Mixolab 2

Wooden Bakery Improves Miller Relationship with Mixolab 2

ACJ International makes rapid, on-the-spot-assessments of incoming raw materials thanks to the SpectraStar™ and a custom NIR calibration to analyze protein.

ACJ International

ACJ International Pet Food Producer Cuts Costs with SpectraStar™

Experts at Lake County Health reveal how the SmartChem® Discrete Analyzers transforming how they analyze complex water samples to deliver quality water to all.

Lake County Health Department

Lake County Water Lab Ensures Safe, Pure Drinking Water with SmartChem® Analyzers

Minear Laboratoare testimonial in their use of SmartChem®

Minear Laboratoare

Minear Laboratoare Uses SmartChem® to Automate Testing

A large dairy foods producer uses SpectraStar-XT to measure protein, fat, and total sugar in yogurt to help ensure proper manufacturing conditions.

Major Dairy Producer

NIR for Yogurt Quality Analysis: Enabling Precise Quality Control for a Major Dairy Producer

With SpectraStar™, plant operators have the feedback needed to make rapid process adjustments & consistently produce on-spec product.

Lamb Weston Optimizes Frozen French Fry Quality Control with SpectraStar™

Using the Mixolab 2, Puratos Serbia has developed a unique application to qualify each flour delivery, significantly reducing baking trials.

Puratos Serbia - Pioneering a New Path to Predict Final Product Quality

How over-line vision inspection technology helps manage product quality at critical stages of the production process.

Major Snack Food Company

Tortilla Chip Producer Reduces Defects by 27% with Vision Inspection

Industry Publications

AI Evolution Provides Vision Without Limits for IQF Food Inspection

Refrigerated & Frozen Foods

AI Evolution Provides Vision Without Limits for IQF Food Inspection

Plan Vision System Upgrades Carefully

Food Engineering Magazine

Plan Vision System Upgrades Carefully

Seeing is Saving: How AI-Based Inspection Boosts ROI

Food Industry Executive

Seeing is Saving: How AI-Based Inspection Boosts ROI

Millers: Avoid Complaints, Achieve Better Ouputs with Process-Driven Flour COAs

Milling and Grain Magazine

Millers: Avoid Complaints, Achieve Better Ouputs with Process-Driven Flour COAs

The Building Blocks for AI-Powered Inspection Begin At-Line

National Provisioner

The Building Blocks for AI-Powered Inspection Begin At-Line

Why Bakers Should be Turning to Dough Behaviour Data

Bakery & Snacks

Why Bakers Should be Turning to Dough Behaviour Data

AI for Food Quality & Safety: What Works and What Does Not

Processing Magazine

AI for Food Quality & Safety: What Works and What Does Not

The Difference Between Supervised & Unsupervised AI for Food Inspection

Food & Drink Manufacturing UK

The Difference Between Supervised & Unsupervised AI for Food Inspection

The Production Impacts of Manufacturing Better-for-You Baked Goods

Food Engineering Magazine

The Production Impacts of Manufacturing Better-for-You Baked Goods

Using AI Vision Inspection to Freeze Processing Errors, Foreign Materials in Their Tracks

Refrigerated & Frozen Foods

Using AI Vision Inspection to Freeze Processing Errors, Foreign Materials in Their Tracks

Video Library

Back to Flour - Volume & Rise of Baked Products Video

Back to Flour - Inner Moisture of Baked Products Video

Back to Flour - Staling of Baked Products Video

Back to Flour - Croissant Quality Explained Video

Back to Flour Series – Understanding Color in Bakery Products Video

Back to Flour - Damaged Starch Video

Back to Flour - Pan Bread Video

Back to Flour - Size and Shape of Baked Products Video

Optimizing Baked Goods Production with Vision Inspection Data (BAKERpedia)

How KPM is Leveraging AI Technology in Food Quality Control (BAKERpedia Webinar)

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