Analysis of Flour & Milling Products: FPI SupNIR-2700 NIR Analyzer Helps Improve Efficiency

NIR technology eliminates the need for time-consuming traditional tests, effectively reducing costs.

Grains have always been an essential source of nutrition in the daily diet of most people, with flour and milling industries playing a crucial role in converting grains into flour for human consumption.

Traditionally, the characteristics of wheat and flour have required time-consuming analyses to determine, with performance during processing requiring more time. However, with the help of NIR spectroscopy technology, it now takes less than a minute to precisely analyze crucial parameters such as moisture, protein, and ash content in wheat and flour.

FPI introduces the SupNIR-2700 Near Infrared Analyzer based on NIR spectroscopy principles, designed for accurate analysis of wheat, various types of flour, and blended products.

Feed In: Optimizing Wheat Moisture Monitoring Before Milling

NIR spectroscopy technology plays a critical role in quality identification and adjustments before milling wheat. By monitoring parameters like moisture, protein, and hardness in wheat within seconds, producers can determine wheat grades and make adjustments to ensure maximum yield and the best quality flour.

Understanding moisture adjustments pre-milling is crucial for wheat millers. Protein content influences processing characteristics, while monitoring ash content helps predict yield during the milling process. NIR spectroscopy supports producers in precise monitoring, enhancing quality and production efficiency.

Blending: Optimizing Flour Production

Adding the right amount of water before milling wheat is essential for stable and high-quality flour production. By utilizing the SupNIR-2700 spectrometer, you can monitor wheat's moisture content to precisely control the amount of water added during production processes, thereby optimizing the quality and efficiency of flour production.

This technology helps producers ensure the accuracy of moisture control in the flour production process, producing higher quality flour that meets standards.

NIR Spectroscopy: Enhancing Efficiency and Reducing Costs in Baking Ingredient Evaluation

Traditionally, a series of laborious rheological and chemical tests were required when assessing the suitability of wheat and flour. However, using Near-Infrared Spectroscopy (NIR) technology can replace these time-consuming traditional testing methods, such as determining protein content. This technology not only significantly reduces costs but also improves the production process efficiency by allowing rapid analysis of a large number of samples.

Key Advantages:

Cost-effectiveness: NIR technology eliminates the need for labor-intensive and time-consuming traditional tests, effectively reducing evaluation costs.

Improved Efficiency: By quickly analyzing key parameters like protein content, gluten strength, and extensibility, NIR technology accelerates the assessment process, optimizing production workflows.

Increased Sample Size: Leveraging the high-speed nature of NIR technology enables easy analysis of large batches of samples, providing producers with more comprehensive data support.

Employing NIR technology not only enhances the assessment and quality control of baking ingredients but also capable of detecting other grains, such as soybeans and seeds. Because of its cost-effective and user-friendly features, it is highly favored by clients in the food and laboratory sectors.

If you are interested in SupNIR-2700, please do not hesitate to contact us!