pH value and TTA in flour, dough, and bread

AN-T-220 Sodium chloride content in dough and bread Determination of the sodium chloride content according to AOAC 971.27 Summary For millenia, bread and salt—the staple food of humankind, has been vital for sustenance. Salt has been known as the «white…

AN-K-071 Water content in flour, dough, and bread Reliable and reproducible water content determination by volumetric Karl Fischer titration Summary Water content determination by volumetric Karl Fischer titration is one of the most important analyses worldwide, particularly when it comes…

Eco Titrator Don’t take risks in your quality control We give you peace of mind 02 When something goes wrong in quality control, the reputation of your brand is at stake. Better to exclude any risks in the first place.…

Application Note AN-PAN-1061 Inline detection of wheat flour adulteration by NIR spectroscopy The adulteration of products in the food industry has measurements performed during the manufacturing always been a major concern since it is an easy way to process. cut…