In the Flour and Grain industry, although it is desirable to have the reference method for the measurement of:

ASH, protein, Moisture, Sedimentation, Starch Damage, Gluten and water absorbtion

The ability to have a quick measurement of the above parementers in the laboratory, at line or even inline has become essential.

NIR measurements take seconds and are able to be used by millers and lab technicians alike, with calibrations that are based on the reference method, accuracy and repeatability is always at its best

Instruments used for measuring quality of flour and grain
N2000 NIR

VS

Table showing testing times of lab equipment

NIR Measures all of these parameters in SECONDS!

ASH, protein, Moisture, Sedimentation, Starch Damage, Gluten and water absorbtion


Flour and Grain