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Aparate Laborator panificatie bruterie |
Sisteme si echipamente de analiza, masurare si control pentru indeplinirea cerintelor legale al unui laborator autorizat |
Echipa noastra de specialisti va poate oferii consultanta pentru indeplinirea cerintelor legale; servicii de validare si instruire in vederea proiectarii, implementarii, mentinerii si imbunatatirii:
• sistemului de management al calitatii in laboratoare si organisme de productie in conformitate cu standardul ISO
• consultanta si validare in domeniul EFQM, si ale sistemului HACCP, .. etc. |
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Controlul calităţii în industria agro-alimentară |
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Controlul calitatii in brutarie |
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Controlul calitatii semintelor |
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Controlul calitatii cereale |
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Controlul calitatii pentru panificatie si patiserie |
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Controlul calitatii pe fazele procesului tehnologic |
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Controlul calitatii in silozuri si depozite de cereale si seminte |
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Controlul calitatii produselor finite |
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Ustensile & Sonde pentru prelevare probe |
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Gama completa de concasoare si mori » |
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Controlul calitatii in brutarie consta in: |
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• controlul calitatii materiilor prime (faina, drojdie)
• controlul calitatii pe fazele procesului tehnologic
• controlul calitatii produselor finite |
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Analiza organoleptica se face verificând: |
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aspectul, gustul, mirosul, consistenta (la drojdie, grasime, etc.) si puritatea (la sare, etc.) |
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Analiza fizico-chimica consta in urmatoarele determinari: |
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• pentru faina: umiditate, continut de gluten, indice de deformare, aciditate, cenuşa;
• pentru drojdie: putere de creştere |
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Echipamente esentiale int-run laborator calitatii semintelor: |
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• Prelevator probe »
• Divizor probe »
• Analizor semintelor »
• Curatator probe »
• Purificator probe »
• Termostat cu lumina » |
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Aparate de extractie fibra |
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• Aparat de digestie Kjeldahl »
• Distilatoare » |
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Dispozitive de cantarire |
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• Balante analitice »
• Balante tehnice »
• Cantare »
• Platforme de cantarire »
• Termobalante » |
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Ustensile si consumabile |
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• Sticlarie de laborator »
• Filtre » • Site si site analitice »
• Masini de sitat »
• Bai Ultrasunete »
• Uscatoare rapide » |
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Conditii climatice |
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• Termometre »
• Termohigrometre »
• Termograf »
• Higrograf » |
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Conservare probei |
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• Figidere »
• Congelatoare »
• Masini de facut gheata »
• Criostate » |
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Controlul calitatii |
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Quality Control |
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Controle qualite |
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Qualitätskontrolle |
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Multi-Lab SRL - Romania a desfasurat peste 100 de stagii de instruire si procese de validare / instalare in toate domeniile din infrastructura evaluarii conformitatii.
.. vezi cateva lucrari de referinta » |
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| Brutarie & Panificatie |
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Determinarea proprietatilor reologice
ale fainei |
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gelatinization characteristics
and enzyme activity of flour |
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| Amilograf - E |
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Tester pentru calitatii de panificatie a fainii - metoda consta in masurarea si inregistrarea unor parametri ai fainii cum ar fi : masurarea temperatura maxima de gelatinizare amidonului in faina si activitatea enzimatica (alpha amilazei )
Instrumentul este in conformitate cu standarde internationale:
• ICC standard nr. 126/1
• ISO 7973
• standarde AACC nr. 22-10 si nr. 22-12
Cu ajutorul soft-ului pot fi comparate rezultate sub forma unor diagrame evaluate statistic. |
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Amylograph-E Measure the gelatinization characteristics and enzyme activity (α-amylase) of flour; wheat, rye, rice, in compliance with international standards:
• ICC standard no. 126/1
• ISO 7973
• AACC standard no. 22-10 and no. 22-12 for measuring the gelatinization properties and enzyme activity of flour. The instrument enables
• assessment of the flour quality and of the suitability of the flour for various applications
• production control of the flour blend in the mill
• measurement of the baking properties of flours (α-amylase content, gelatinization maximum, temperature in the gelatinization maximum)
• assessment of special flours, diastatic baking agents, self-raising flours, etc.
• well-aimed addition of enzymes |
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Determinarea capacitatea de absorbtie a apei, timpul de crestere, stabilitatea aluatului, gradul de inmuiere al aluatului. |
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Determination of the flour quality |
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| Farinograf - E |
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Cu Farinograful Brabender se obtin urmatoarele indicatii importante :
• capacitatea de hidratare a fainii pentru stabilirea amestecurilor de faina.
• testarea altor produse: ciocolata, paste fainoase, guma etc. Principiul de functionare se bazeaza pe inregistrarea rezistentei opusa de aluat in timpul framantarii. Farinograful stabileste capacitatii de hidratare si inregistreaza curbei farinografice; curbei obtinute se interpreteaza cu ajutorul softul aparatului. Prin evaluarea calitativa a fainii analizate se pot stabili urmatorii factori:
• capacitatea de hidratare dezvoltarea aluatului;
• stabilitatea aluatului;
• elasticitatea aluatului in unitati Brabender (U.B);
• inmuierea aluatului in unitati Brabender (U.B)
• puterea fainii |
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The determination of the flour quality and its processing characteristics is a basic demand in the milling and baking industries for ensuring optimum and uniform flour qualities for the manifold baking and noodle products. Consists of a drive unit with continuous speed control and an attached measuring mixer for mixing the dough to be tested. |
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Fermentograf SKW |
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Fermentograph |
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Fermentograf
model
SKW |
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Fermentograf is used for investigations and recording of fermentation properties of flour and yeasts enabling the assessment of the flour capacity for holding of CO2 developed during dough fermentation as well as for assays of gas-creation capacity of flour.
Application:
• in scientific and research laboratories for studying fermentation properties of wheat, rye and triticale flours
• in yeast factories for assessment of so called driving force important for yeast quality
• in industrial bakeries for technological processes management based on investigations parallely of two raw materials: flour and yeast |
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Fermentoven / Cuptor cu sistem de fermentatie |
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Lab oven with fermentation chamber |
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| Germin -SY5 |
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Echipamentul pentru testarea semintelor conform standardului ISTA: de la divizarea probei pana la determinarea gradului de germinare.
Aplicatii:
• separarea probelor determinarea puritatii
• determinarea gradului de germinare
Caracteristici generale:
• Capacitate: 120 - 180 de probe (Metoda Jacobsen)
• Temperatura apei: +5°C la +40°C |
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Laboratory oven with fermentation chamber is used for test baking in both milling and baking laboratories.
A possibility for temperature programming as well as controlling moisture level allows to create ideal conditions for fermentation and the baking. |
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Determinarea proprietatile de intindere a aluatului - extensibilitatea |
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Extensograph / measuring the stretching properties of wheat flour doughs |
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| Extensograf - E |
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Determina caracteristici de coacere si influenta aditivilor. |
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Test and optimize the quality of wheat flours: • Stretching behavior of the dough • Baking characteristics • Influence of flour additives • Rheological optimum Comply with international standards: • ICC standard no. 114/1 • ISO 5530-2 • AACC standard no. 54-10 |
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Determinarea Indiciu de intinder - elasticitate |
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Quality of wet and dry gluten |
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| Glutograf - E |
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Domeniu de aplicatii :
folosit pentru determinarea proprietatilor de intindere si elastice ale glutenului uscat si spalat / umed ale glutenului continut in coca .. parametru important in aprecierea calitatilor fainurilor necesare prelucrarii in industria de panificatie pentru recunoasterea fainurilor uscate sau degenerate .
Caracteristici generale :
operare usoara datorita unui touchscreen cu soft-ware / program de prelucrare datelor integrat ce permite optimizarea masurarilor cat si evaluari posibilitate de conectare a unei imprimante |
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Glutograph-E
The Brabender Glutograph for testing the gluten quality a reliable, objective, and reproducible measurement of the stretching and elastic properties of washed wet gluten and of dry gluten mixed with water to a dough
• testing of sample weights usually occurring in practice when gluten is washed out
• testing flour quality with regard to its suitability for noodle production
• recognition of drying and heat damage of flour and dry gluten |
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Glutometru automat |
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Automatic Glutometer |
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| Glutometru SKW |
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Domeniu de aplicatii :
Parametru important in aprecierea calitatilor necesare prelucrarii in industria de panificatie
Caracteristici generale:
• aparat compact automat pentru evaluarea indicelui de deformare a glutenului
• rezutatele sunt afisate digital in mm · monitorizarea electronica a presiunii exercitate asupra probei
• cantitatea de proba supusa analizai 2g
• timpul necesar pentru evaluarea cantitativa si calitativa a glutenului este de 15 minute |
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Automatic Glutometer is an Electronic pneumatic device used to assess gluten quality over a minimum time of about 5 min instead of 60min in an incubator.
Glutometer determines gluten melting in relative Sadkiewicz units and millimeters (as in PN) automatically calculated and displayed on a digital screen.
• widely used in the bakery industry and research,
• highly appreciated in the cereal and flour industry,
• necessary in professional laboratories, |
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Spalator de gluten |
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Gluten washer |
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| Gluten-WSH |
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Spalator gluten este un aparat cu doua posturi de lucru pentru spalarea glutenului |
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Gluten washer Two-workstand system designed for mechanical washing-out of gluten from wheat meal or flour according to the norm PN - A/74043 (sheet 1, 2, 3) equal to ISO 5531.
It is an universal device for gluten washing-out:
• with 2% salt solution or exclusively with tap water,
• washing 10g sample or washing 25g sample,
• over 5min or
• 10min or any other adjusted time,
• it allows the washing of two independent samples,
• drive - alternate current reduced to 15 V,
• security mark CE
• HERMES mark for quality and reliability |
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Centriguga glutenului |
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Gluten centrifuge |
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| Gluten-Centr |
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Centrifuga de gluten pentru centrifugarea glutenului umed folosita pentru eliminarea apei. |
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The centrifuge is used to get rid of non-bound water from wet gluten.
It operates on the centrifugal power of 1000G and centrifugation time of 2 min. |
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Consistograf automat |
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Digital Consistograph |
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| Consisto-F |
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Aparat digital pentru determnarea proprietatilor reologice ale fainei; determina potentialul de absorbtie a apei de catre faina. |
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Automatic consystograph with digital reader measures the water absorption potential, one of the most important parameters, usually fluctuating 55-65%, sometimes more.
It showes the necessity of such investigations and the achievement of information before the start of other bakery tests. |
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Analizor Albul de faina / Culorimetru de faina |
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Whiteness analyzer |
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| Whitnner-S |
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Determinarea albului la faina este un factor important in apreciarea calitatii fainii in brutarii si mori dar si in apreciarea altor parametri.
Analiza mostrei se face automat si calibrarea aparatului este automata (Autocalibration system).
Indiciului de reflectie masurat este in conformitate cu metoda standarizata MB-3M.
Aparatul are sursa de radiatii si un cititor electronic care face posibila citirea imediata a procentului de alb a luminii reflectate in domeniul de unda cu lungime de 565 nm. |
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Whiteness measuring instrument was designed for assessment of light reflection index of flour samples and other alimentary products.
The reflection index measured allows to qualify the sample according to the requirements listed in the norms.
The method uses the standard MB-3M enabling assaying the density of light reflected by a surface approached by the ray of light of the wavelenght of 565nm.
The analysis of the reflected light density is compared with the incident light after its transformation to an electric signal in the microprocessor system based on a single set processor |
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Vibrator |
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Vibrating kneader |
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| VIB-C |
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Preparator probe Preparator probe Aparat pentru prepararea probelor de aluat in 0,5 min. |
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Vibrating kneader is used for producing dough from 10g of flour and 5ml of water or 5.5ml of salt solution.
It is used especially for investigations of the gluten quantity and quality as well as adhesion.
The device works on the principle of gravitation – it has no kneading rods.
Because of high acceleration and specific vibration of the kneading chamber the dough is developed quickly and repeatably.
The dough does not stick to the chamber wall, and when it does, among others, it indicates a higher adhesion. |
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Framintator / malxor pentru prepararea probelor |
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Laboratory kneader |
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| Framin-K |
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Laboratory kneader type used for making dough for studies of flour and yeast fermentation properties as well as for preliminary baking and assays of the dough adhesion index. |
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Scuturator / Seicar pentru faina » |
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Flour Shaker |
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| Shake-L |
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Flour Shaker The shaker is for preparation of uniform water suspension of flour in a viscometric tube according to the norm PN-ISO 3093 - Falling number assay. |
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Aparat testare volumul de crestere al paine |
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Bread volumeter |
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| Volumetru-B |
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Bread volumeter is applied for investigation of longitudinal and round bread volume.
The measurement is based on determination of the volume of millet grains equal to the volume of bread under study.
The device can be used in laboratories of the baking industry for bread quality assays as well as in technological processes.
The bread volume assay is in agreement with the norm PN-A-74108. |
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