N°38CHOPINTRIBUNETHE NEWSLETTER FOR FLOUR PRODUCERS AND USERS

The Simulator now includes the MTI!The Mixolab 2 measures the characteristics of dough during mixing. Unlike other technologies, by using both heating and cooling cycles, the Mixolab 2 can analyze of the characteristics of both the protein and the starch.

The Mixolab 2 measures torque generated by the development of dough. Flour dough is an extremely complex product primarily consisting of water and flour. The two major components of flour, protein and starch, react very differently in mixing and have different functions in baked goods. The different characteristics will play a major role in the development of the dough and eventually in the quality of the bread or other final product. The Mixolab 2 is the only device that measures both to provide a complete indication of flour quality.

To provide our clients more capabilities, the new Mixolab 2 software version (4.1) includes an improved Simulator to help you obtain farinograph results. In addition to water absorption parameters, development time, stability and degree of weakening, the MTI (Mixing Tolerance Index) parameter has been added. The MTI is the difference between the top of the farinograph curve at Peak level, and the top of the curve 5 minutes after the Peak. It is expressed in farinograph BU.

It should also be noted that this new version of the Simulator incorporates an improvement of the algorithms that calculate the development time and stability. These advancements allow for a more accurate evaluation of flours with a long development time (> 10 minutes) and high stability (> 25 minutes).

Of course, Mixolab 2 still provides all the features appreciated by numerous users from more than 60 countries.

Among these features, the Profiler tool converts the curve obtained through Mixolab 2 into 6 qualitative indicators that let you quickly identify if the flour meets specifications.

Mixolab 2 is now used for many applications. Here are some examples:

• Analysis of flours, crushed grains or pasta directly taken from the line

• Analysis of common wheat, durum wheat, barley, rye, rice, corn, quinoa, cassava, etc.

• Evaluation of the impact of additives and enzymes

• Aiding in the development of new formulations, for example high-fiber or gluten-free

To find out more, we invite you to visit www.chopin.fr or contact us at info@chopin.fr.

INTERNATIONALAGENDA

PUBLICATIONS

MIXOLAB 2 INFRANEO SDMATIC TESTIMONY GESTAR

n IAOM Ho Chi Minh City, VIETNAM1-3 October 2017

n AACCSan Diego, U.S.A.8-11 October 2017

n EUROPEAN COMMODITIES EXCHANGE

Brussels, BELGIUM.12-13 October 2017

n IAOM Middle East and AfricaDUBAI22-25 October 2017

n JTICParis, France8-9 November 2017

n ALIMCartagena, COLOMBIA26-29 November 2017

Functional bread: Effect of inulin-type

products addition on dough rheology

and bread quality. Alexandrina Sirbu

(Constantin Brancoveanu University),

Camelia Arghire (COPE Ltd). Journal of

Cereal Science 75 (2017) 220-227

Effects of flour particle size on the

quality attributes of reconstituted

whole-wheat flour and Chinese

southern-type steamed bread Naifu

Wang (School of Tea and Food Science,

Anhui Agricultural University, China /

Wheat Marketing Center, Portland, USA)

Gary G. Hou (Wheat Marketing Center,

Portland, USA), Arnaud Dubat (CHOPIN

Technologies) LWT - Food Science and

Technology 82 (2017) 147e153

Prediction on freshness and the melting

enthalpy by differential scanning

calorimetry of long-term stored

rice. Xingjun. Lia (Academy of State

Administration of Grain, Beijing, China),

Hui. Yub (CHOPIN Technologies, Beijing,

China).

SEPTEMBER 2017

...

Infraneo has Excellent Calibration Performance

2 CHOPIN Tribune - N°38 - www.chopin.fr

The annual monitoring plan, implemented by Arvalis Agricultural Institute at the request of CHOPIN Technologies, once again demonstrates the excellent performances of the Infraneo wheat and barley protein calibrations.

The r2 and SEP obtained from the 2016 harvest samples are 1.00 and 0.25 for the BL-PRO03 calibration and 0.99 and 0.22 for the OR-PRO03 calibration respectively. These performances are in all respects comparable to those obtained during previous campaigns (see figures) and confirm the robustness of the Infraneo calibrations.It should also be noted that these excellent performances are all the more relevant since the experimental plan put in place by Arvalis Agricultural Institute during this annual monitoring covers the entire

scope of the calibrations concerned, both in terms of the range of values (protein content) and matrices (varieties) analyzed.

The wheat samples tested include 20 soft wheat (Triticum aestivum) and 10 hard wheat (Triticum durum) with protein contents ranging from 7% to 20%.

30 samples of barley are equally distributed between spring barleys and winter barley in 2 or 6 rows (escourgeons) and have protein rates between 7% and 16%.

Since 2003, the SDmatic has been used to measure the level of damaged starch in wheat flour. The SDmatic is compliant with many standards including AFNOR V03-731, AACC 76-33.01, ICC 172 and ISO 17715.

Since 2013, ISO 17715 standard mentions the possibility to use citric acid in replacement of boric acid. Indeed, the use boric acid, classified as CMR II toxic element, is limited by more and more companies around the world.

The testing procedure is almost exactly the same with boric acid and citric acid. The only difference being the weight of these compounds:

Citric acid testing procedure:

• 3g of potassium iodide• 1.5 g of citric acid• 120 ml of distilled water• 1 drop of thiosulfate

This constant monitoring allows CHOPIN Technologies to guarantee optimal operation of their Infraneo to its customers.

However, it should be noted that the use of one or the other of the solutions requires a specific calibration.

Thus, all the SDmatic manufactured since 2013 are calibrated in the factory for operation with citric acid. The use of boric acid on these devices therefore requires a recalibration. Similarly, a device calibrated before 2013 (ie for use with boric acid) can be used with citric acid by recalibration.

The calibration procedure is simple. (See attached file)

As the graph below shows, the two solutions give exactly the same results.

If you have any questions, do not hesitate to contact us at service@chopin.fr

SDmatic: citric acid or boric acid?

Boric acid testing procedure:

• 3g of potassium iodide• 3g of boric acid• 120 ml of distilled water• 1 drop of thiosulfate

ARTI ADDITIVES TURKEY, based in Istanbul, has been a CHOPIN Technologies customer since 2016. Mrs. Mine Güngör, owner of the Arti Additives Co. with her husband Mr. Oğuz Güngör, leads all Research and Development issues on their products (enzymes, vitamins and other ingredient mixes). She talks about her use of Mixolab 2 and SRC-CHOPIN.

Could you tell us about your experience with the Mixolab?

- We used the Mixolab just before the 2016 harvest season. It wasnot the best time to try a new device as we were really busy withthe harvest. But quickly, the Mixolab proved to be very useful.

It helped us to identify that formation of the protein structure and the starch structure were both faulty: a phenomenon that none of our customers or millers had seen before.

We tried different protocols with variable temperatures in order to see the enzyme activities on flours. We carried out baking tests to correlate the baking and Mixolab information. After this first phase, we found a positive effect using one of our products during baking tests but could not say exactly why.

By taking a closer look at the Mixolab test, we found enzyme activity at unexpected high temperature (where most enzymes are inactivated around 60°C).

In summary, Mixolab 2 is really important for additives companies, millers and baking industries, because it allows them to see effects that other devices cannot, and that only baking tests can show.

What does it provide more than the other equipment you have in your lab?

- With conventional instruments, you can analyze protein structure. With Mixolab, you can also analyze starch properties. Actually,you get a viscosity curve with Mixolab so you can partially seepentosans effect as well. You can see all needed properties withvariable temperatures. This is a big advantage for flour testing.And I think possibilities of Mixolab with hybrid protocol could beeven better.

Sometimes I am not sure if the deformation comes from mechanical or temperature stress, so it would be better to work with hybrid protocols. While heating, you may slow down mixing.

In conclusion, what is your opinion about the Mixolab 2?

- As of our first use of Mixolab 2, the balance sheet was very good.It enabled us to ensure the satisfaction of all our customers lastyear, despite an atypical harvest.

About the SRC-CHOPIN, what did drive you to purchase this equipment?

- The SRC method focuses on the 3 most important componentsin flours: protein, starch and pentosans. I studied the manualSRC method: it is not repeatable and it is not worth investingmoney and time on it. The SRC-CHOPIN excellent results quicklyconvinced me to buy it!

I am particularly interested in pentosans, as there is no other method to deal with it. All the tests done with the SRC-CHOPIN were correct and we identified differences on pentosans values correlating with the end products.

Important point is sample size: some of our customers bring very small samples and the SRC-CHOPIN, can provide answers. Most of the time, our customers test samples on other devices without particular anomaly, but they see differences after baking.

SRC-CHOPIN brings a complementary light to flour quality control.

For the millers, we are like a quality control laboratory and a problem solver. It is really important for our customers to correctly identify harvest issues and provide quick answers.

We are now one step ahead of our competitors. We can inform our customers with more details about the quality of their products. I am really happy to have the SRC-CHOPIN instrument!

Success Story - Sucessful experiences for Arti Additives with the Mixolab 2 and the SRC-CHOPIN

3CHOPIN Tribune - N°38 - www.chopin.fr

Photo: MIXOLAB and SRC-CHOPIN

Automatically control the quality of the grain at reception with the GESTAR

Your local representative:20 avenue Marcellin Berthelot92390 Villeneuve-la-Garenne - FRANCE+33 1 41 47 50 48info@chopin.frwww.chopin.fr

The idea to automate the quality control of grain received was born about 10 years ago, during exchanges with our storage and milling customers, who complained about the time lost during the checks.

CHOPIN Technologies first worked on automation systems that would only analyze grain samples in the truck bodies. This solution was adapted to each installation and required study and customized programming.

The continuous improvement of this solution resulted in a complete and fully automated system that integrates all the necessary steps to obtain all of the grain quality parameters during the reception checks: the GESTAR.

The GESTAR tests moisture, impurity, protein, zeleny, starch, gluten, oil, specific gravity, grain temperature… in a single pass and without human involvement.

It assembles 3 devices CHOPIN Technologies: the Quatuor which measures the level of impurity and cleans the samples, the Aqua-TR which measures the moisture, temperature, and specific weight and the Infraneo whole grain infrared analyzer

that measures the levels of protein, gluten, moisture, and oil.

The system is safer than the manual method. All operations are done automatically, without human intervention, and the results of analyses are sent from the analytical equipment to the PC, which limits the risk of errors and falsifications. Improvement in the quality of monitoring is made possible by the standardization of controls.

The Gestar saves time: the overall analysis of a sample is 5 minutes whereas it could reach 1 hour with the manual method. The actual quality of the grain received, and its commercial value, is known immediately. Each batch of grains can then be redirected to specific storage points.

Under the leadership of its dedicated project manager, GESTAR model is now proven. Since 2014, many of the latest generation installations have been made all over the world: in France, in Africa, in Latin America, in Belarus and also in Russia where 3 new facilities are still scheduled for July 2017.

Sales are accelerating, and the diversity of facilities shows the potential of this solution for the market.

Installation made in URUGUAY for COUSA company.