Productspecificaties
Features
- Fully automated enzyme-free analysis, based on the recognized amperometric method, Medcalf & Gilles.
- Results in 10 minutes
- Only 1 gram of flour needed for testing
- Results in various measurement units (AI%, Unity Chopin Dubois, and Unity Chopin Dubois Corrected)
- Compliant with international standards: NF EN ISO 17715:2015, ICC 172, AACC 76-33.01, FTWG N°24.
- SDmatic results are strongly correlated with those of enzymatic methods. Therefore, it is possible to develop custom calibrations and install them on the instrument.
Benefits
- Build specifications using an amperometric method recognized by all the milling and baking industries.
- Provides accurate, reliable data measurement: it is a standardized method, the analysis conditions are easy to control, and there is minimal human handling. This guarantees precision, reproducibility, and repeatability of the results.
- The automation of the analysis increases efficiency and productivity: the test is quicker than other methods, without the need for additional equipment or highly trained people. Lab operators are thus freed-up from tedious tasks.
Understand Flour Baking Capability
The SDmatic measures the level of starch damage in flour. This provides information on the flour baking capability: damaged starch multiplies the capacity of water absorption, and this impacts stickiness of the dough and leads to higher sugar production, which impacts the volume and color of final products.
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