The Labmill replicates the behavior of wheat in the industrial mill for evaluating quality and optimizing extraction potential.
Wheat can be characterized by its milling behavior (resistance to crushing and extraction rate) and by the quality of the flour produced. The LabMill is designed to evaluate these two criteria.
The Labmill has a patented*, innovative milling sequence comprised of 5 consecutive steps:
- 2 breaking steps to make flour, fine middlings, coarse middlings, and bran.
- 1 sizing step to reduce coarse middlings to flour, fine middlings, and fine bran.
- 2 or 3 reduction steps to reduce fine middlings to flour.
The Labmill provides a measure of the milling behavior and quality of the flour that will be obtained in the mill. Fractions obtained from the Labmill can be testes for quality (ash, damaged starch, rheology) and adjustments to the milling process made if required to optimize the final product.
For Wheat Breeders:
- Milling performance and flour quality can be evaluated with as little as 50g of wheat.
- Select choice of wheat, making blends, optimization of tempering, adaptation of mill settings.
For Ingredient Specialists:
- Mill up to 3.5kg of wheat in one pass for bread-making tests.
For Reseach Institutes, Universities:
- Carry out repeatable milling representative of the quality of wheat samples
- Wheat milling educationwith a tool representative of the industry (grooved cylinders, smooth cylinders, sifting...)
Learn more about the Labmill
LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies).
*Patent FR N° 0905572 | US N°9 067 210.