Enhancing traditional methods for flour quality analysis
|Authors & editors|
|Publisher||Milling & Grain|
|Year of publication||2021|
|Scope & content||Automating the SRC method saves time and optimises process efficiencies |
By Olivier Le Brun, Chopin Product & Application Specialist with KPM Analytics, France
In looking at various testing processes that have been developed over the years for the milling and baking industry, flour quality testing such as the SRC method have provided millers and bakers with important information that allows them to continuously improve their end-product and to gain a better understanding of their process.
In automating the manual Solvent Retention Capacity (SRC) method, advancing flour quality testing, progress has been made and efficiencies have been gained, saving time and money. Whilst the increased repeatability and reproducibility of the testing allows the industry to optimise their process and modernise their facilities well into the future…. Read more