The food industry needs to manage and supply very sensitive products and this is a key reason to ensure that quality standards are met. Food items of a brand are usually purchased frequently and even a small incident where the quality of the products is compromised, the result can actually tarnish the entire image of the brand and a company.
Food quality control by A variety of food industry equipment is critical to ensuring that consumers eat, and use, safe food. This can protect customers from risks such as contaminated food, as well as ensure that they are getting the weight and quality of food they paid for. Therefore, when brands are changing or manufacturing food items, it is essential to have proper quality control measures in place.
Quality control can also help protect the business from unreliable suppliers, any damage to Equipment and false quality accusations from customers or suppliers help. Finally, it can also ensure that food laws and regulations are met.
Foods of the Food Industry
Farinograph is a tool in accordance with international standards to estimate the amount of water absorption of flour, the relative time of mixing, the stability of the dough during mixing and the amount of softening of the dough under the influence of high stirring and the overall rheological properties. The dough is being mixed.
Extension
Extensograph is a device for evaluating the rheological properties of dough in the baking and fermentation process. This device includes a kneading and rolling part, a fermentation chamber and a tool for stretching the dough, which can be used to measure properties such as expandability, elasticity and stretchability, ease of work. with the dough and the dough's resistance to deformation as well as the adhesiveness of the dough were observed and measured.
The degree of elasticity of the dough or elasticity indicates the ability of the dough to get its original shape after applying force and changing the shape. Simply put, it's the ability of a dough to regroup and spring back into place when it's stretched. The degree of elasticity of the dough as the strength of the dough in the production of bulky breads to keep the gas during fermentation and maintain the final shape of the bread is also one of the important parameters in the bakery.
Amilgraph
Amylograph is a laboratory food industry device from Brabender, Germany, which can be used to determine the gelatinization characteristics of gluten-containing flours. During baking, alpha-amylase breaks part of the starch granules by starting gelatinization and before the enzyme is deactivated. The level of alpha-amylase affects the breakdown of starch during baking and causes better yeast performance and larger volume of bread. The level of alpha-amylase in most flours for bread production is standardized by adding fungal alpha-amylase enzyme.
NIR and NIT Food Industry machines
It is the ideal solution for rapid measurement of moisture, protein, fat/oil, ash and other quality parameters in flour, starch, grains, cereals and oilseeds. These devices, which work by direct or reverse infrared radiation, are able to measure quality parameters in less than 10 seconds without the need for chemicals and preparation.