Efficient and easy quantitative analysis of moisture, protein, and ash content in wheat flour.

日本ビュッヒ

Introducing the near-infrared analyzer "ProxiMate" for harsh environments. The raw material wheat is processed into flour and then used for making bread, noodles, and snacks, making it important to measure protein content and mineral ash content based on its applications. There are many evaluation criteria, including water absorption rate, which relates to preservation methods and texture, falling number, damaged starch content, and flour color. By introducing the near-infrared analyzer, multiple evaluation criteria can be quantified simultaneously in just 15 seconds, improving the efficiency of analysis. For more details, please download and view the catalog.

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Efficient and easy quantitative analysis of moisture, protein, and ash content in wheat flour.
Color information can also be obtained simultaneously! Improve analysis efficiency with the near-infrared analyzer "ProxiMate"!

【Measurement Procedure/Method】 ■ Power on and warm up for about 30 minutes ■ Enter the sample ID ■ Place the sample in a glass petri dish (approximately 5mm thick) ■ Set the petri dish ■ Click the start button to begin measurement while rotating ■ Measurement ends after about 15 seconds * For more details, please refer to the PDF document or feel free to contact us.
Near-infrared analyzer "ProxiMate"
Efficient and easy quantitative analysis of food and feed components! Vibration-resistant optical system with IP69 compliant dust and water protection.

【Benefits of Introduction】 ■Reduction of work time for daily analysis ■Reduction of reagents and solvents for daily analysis ■Efficiency improvement and cost reduction for daily analysis ■Analysis results that do not depend on the skill of the measurer ■Standardization of analytical methods through common calibration curves between factories ■Stabilization of quality through online process management *For more details, please refer to the PDF document or feel free to contact us.