Enhancing traditional methods for flour quality analysis

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2021

    Medium Digital

    Cereal processes > Cereal and milling science

    Scope & contentAutomating 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


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