Our laboratory is responsible for checking the rheological, chemical-physical and microbiological characteristics of the flour used to better identify the destination and the uses of the consumer, today more than ever careful in requesting products that are hygienically safe, of high quality and constant over time.

The analysis on soft and hard wheat

Sample grinding

The grinding of the grain is carried out with a laboratory mill to extract the soft wheat flour and the bran from the coarse fractions.

Humidity

The libra thermobalance is used (official method G.U. n.145 of 21/06/85).

Microbiology

Checks provided for in the existing law shall be carried out  in order to verify and ensure the safety and quality of our products.

Alveogram on soft wheat

It is obtained, using 250 g of flour, with the Chopin method, recognized all over the world and which is the object of the already mentioned French and international standards. The parameters W, P / L, Ie and G are measured:

AFNOR N ° V03.710 August 1988, AACC N ° 5430, A 1194, ISO N ° 5530/4 1992 - revision 1992 -, ICC Standard N °. 121

Farinograph

It is an equipment of high importance in determining the quality of food flours. It is used as a fundamental meeting point between the flour milling industry and the bread making industry.

Amilografo

Thanks to the use in our laboratory of an amylograph we are able to control the standard characteristics of gelatinization of the starch and of the active enzyme (alpha-amylase) of the flours, facilitating their processing and cooking.

Extensograph

The extensograph measures the properties of the lengthening of the dough and determines its quality. The elongation properties of the dough, in particular the resistance to stretching and extension, characterize the quality of the flour, facilitating cooking.

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