Flour Milling|PerkinElmer

Flour Milling

PerkinElmer has the instruments and methods to optimize yield and flour quality. At wheat receival, our instruments help millers make certain they receive the wheat quality they purchased. The instruments can guard against taking in sprouted or mycotoxin infected grain, segregate for protein, and monitor tempering. Our on-line systems provide moisture, protein, and ash results in real-time allowing millers to optimize blends and flour yield. Test final products for rheological properties such as water absorption, mixing time, mixing tolerance and other properties such Falling Number, moisture, protein, ash, starch pasting, and more. All of this testing ensures millers deliver a consistent and quality flour that meets the needs of the various flour users

Flour Milling Related Content

Screening Ingredients
Commodity Process Monitoring, Management and Optimization
Finished Product Verification

Screening Ingredients

When you know the properties of the wheat you are buying, you can produce the flour your customers need. Our grain analyzers to measure both functional and compositional properties of wheat.

A Complete Portfolio of Grain Testing Solutions

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain indus ...

Analysis of Properties of Wheat Using FT 9700 FT-NIR Analyzer

Harvested wheat is typically milled into flour which can then be used tomake a wide range of foods, such as bread and pasta or used as rawmaterial in feed production. Moisture and protein are key parameters for evaluating quality of a wheat sample to be used in flour milling or for setting up formul ...

Wheat - DA 7250

Whenever wheat is used as a raw material it is important to have full knowledge of its composition and properties. In feed milling, starch production, flour milling and other processing, the raw material will affect the process efficiency as well as the quality of the final product. DA 7250 Near Inf ...

Analysis of Wheat Flour Using the DA 7250 NIR Analyzer

Flour millers need to adhere to strict quality specifications and deliver a consistent product even when incoming wheat varies. At the same time mill profitability depends on maximizing the extraction. Being able to quickly determine key characteristics in the flour is thus of great importance. DA 7 ...

Semolina Method - doughLAB 03.02

This method describes an accelerated procedure for testing semolina samples using the doughLAB. Using a faster mixing speed, results can be obtained quicker and more accurately. The method is applicable to flour that is very strong or is difficult to develop.

Wheat flour method (ethanol) - RVA 24.02

Wheat flour quality can vary greatly between samples. The quality of the gluten protein in wheat flour largely determines its suitability for use in many products including pan breads, flat breads, cakes, pastries and alkaline noodles, although each application requires a different quality. For exam ...

Wheat gluten method (acid) - RVA 21.02

The RVA can be used to assess the gluten quality in soft wheat flour. Gluten proteins increase suspension viscosity when dispersed in dilute lactic acid. This viscosity can be measured using the RVA. The method is most useful for assessing soft wheat used in pastry and biscuit manufacture. This meth ...

Wheat gluten method (ethanol) - RVA 25.02

Wheat gluten is used largely as an additive to improve baking quality of leavened bread, but also finds use in other products such as pet foods. During commercial preparation, wheat gluten is usually partially denatured by heat, reducing its vitality. The functionality of wheat gluten can be assesse ...

Webinar: NIR Process Analyzers in Action. Driving Quality and Efficiency in the Grain & Feed Industries.

Join us for an engaging session as we dive deep into the world of successful adoption of this NIR process analyzers in the grain and feed sectors to increase yield, profitability, and optimize ingredient use.

Commodity Process Monitoring, Management and Optimization

Our NIR instruments track key parameters for process optimization. Moisture, ash, and protein are some of the characteristics they determine.

Grain Testing Solutions Brochure

Premixed Dough Method - doughLAB 05.01

This method tempers the premixed dough to the temperature of the subsequent processing step, and rapidly measures the consistency of the dough. The method is applicable to high-water addition doughs (such as that used in bread production), and low-water addition, high-fat doughs (such as that used i ...

Analysis of Batters & Coatings for Total Solids Using DA 7200 NIR Diode Array Based Analysis System

Analysis of Total Solids of batter and coatings is an important process control measurement for potato processors. By accurately controlling solids, the producer can experience significant savings. Realizing these savings is dependent both upon the accuracy of the analyses and the availability of re ...

Analysis of Wheat Flour Using the DA 7250 NIR Analyzer

doughLAB Standard Method - doughLAB 06.03

doughLAB is a flexible dough rheometer with conventional z-arm mixing action. This work shows standard method for studying mixing characteristics of samples. The method is suitable for very strong flours or samples that are difficult to develop.

Perten Flour solvent retention (SRC) method - RVA 31.01

Flour solvent retention method - RVA 31.01

This method allows to assess flour quality and functionality and predict baking performance. The RVA can be used as a rapid means to assess the SRC of wheat flour, with results that are well correlated with those obtained from the conventional SRC method of the AACC International.

Method for Effects of Additives to Flour Quality - doughLAB 02.01

Formulations for breads, cakes and baked products usually include a combination of additives to improve dough stability, texture and organoleptic qualities. Some of the more common additives include reducing and oxidizing agents, salt, sugar, enzymes, and emulsifiers. The effects of these additives ...

Pasta quality method - RVA 32.01

The pasting behavior of pasta depends, to a great extent, on the ingredient and process effects. The cooking properties and final quality of the pasta are affected by treatments, such as drying, sheeting or extruding, during the manufacturing process. Combining speed, precision, flexibility and auto ...

Semolina Method - doughLAB 03.02

Wheat flour method (ethanol) - RVA 24.02

Wheat gluten method (acid) - RVA 21.02

Wheat gluten method (ethanol) - RVA 25.02

Finished Product Verification

There are many definitions of flour quality and many ways to determine it. Whether you need to perform a few specific tests on the flours you sell, or you have to test bake to observe end-product quality, we have the instruments you need.

Grain Testing Solutions Brochure

Analysis of Fat, Sucrose, Glucose, and Maltose in Flour Based Bakery Mixes

Bakery mixes are a convenient, portable and shelf stable material. Measurements of quality attributes such as fat and sugar content are therefore important in the profitability, proper manufacture and quality control of the mixes. Both fat and sugar content play important roles in the development, t ...

Analysis of Wheat Flour Using the DA 7250 NIR Analyzer

Farinograph Equivalent Method - doughLAB 04.01

Method to emulate actual Farinograph test conditions to obtain comparable doughLAB results.

General Flour Testing Method - doughLAB 01.01

The characteristics of a flour, such as how much water it absorbs to achieve optimum dough consistency, mixing time requirement and dough stability, are important measures of its quality. The doughLAB provides results that are comparable with those obtained from the Brabender Farinograph.

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