Archive for the month: July, 2016

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CHOPIN Technologies: AlvéoLab – Analysis of the viscoelastic properties of wheat flours

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The result of nearly 100 years of experience in measuring the viscoelastic properties of dough, the AlvéoLab is an indispensable tool for breeders, storage organizations, millers and secondary processing industries.

By inflating a bubble from a calibrated dough ball, the AlvéoLab reproduces the deformation of the dough subjected to the influence of the pressure of carbon dioxide during fermentation, which makes it possible to measure its tenacity, extensibility, elasticity and baking strength.

The AlvéoLab benefits from very important innovations making the alveographic test more precise and easier to perform.

Proven effectiveness:

AlvéoLab results comply with AACC 54-30, AACC 54-50, ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99, GB/T 14614.4-2005 standards.

For more information, visit our website!

 

 

CHOPIN Technologies: LABMILL Laboratory Mill

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Designed to measure the milling value of wheat.

The LabMill from CHOPIN Technologies makes it possible to determine the milling behavior of wheat (resistance to crushing and yield) and to obtain flours that are qualitatively representative (ash, damaged starch and rheology) of industrial flours.

It incorporates patented innovations that combine performance, precision, reproducibility, robustness and ease of use.

It is characterized by a unique grinding diagram (2 grinding passes, 1 slamming pass, 2 converting passes), a very precise feeding system (equipped with a scale) and individually adjustable cylinders.

The LabMill was developed within the Valeur Meunière Consortium (AFSA, Arvalis-Institut du Végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). *Patent FR N° 0905572 | US N°9 067 210

Standard: ISO 27971:2008

For more information, visit our website!

 

SYNEG: New President

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SYNEG ( the French national trade association for commercial kitchen equipment) has a new president since June 1, 2016. Pascal Marchand, president of the EuroCave Group , a French manufacturer of wine cellars, has taken over the role. He succeeds Pierre-Alain Augagneur, who had held the position since 2013 and who initiated projects related to eco-responsibility, industry statistics, and relationships with stakeholders in the sector, both in France and internationally. This year, the association is renewing its partnership with EquiHotel by organizing the first Valo Resto Pro Awards.

Great commitment to the 2016 SOLIDARITY CHALLENGE

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… Initiated by the Endowment Fund Ekip

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13 257 euros loaned and 21 projects funded in the four corners of the world thanks to the solidarity of our members, their employees, but also our partners. Let us all thank you here.

43% of the projects concern bakeries, 48% of the loans have helped to improve fruit, grain , and vegetable crops… Finally, 9% of the projects are related to the provision of meals , small catering or food businesses.

Regarding the geographical distribution of borrowers, Asia is the leading beneficiary with 10 projects , followed by Latin America with 6 micro-entrepreneurs, and finally, 5 projects were also financed in Africa : 2 bakeries in Morocco, cereal crops in Benin and Uganda, and finally a restaurant in Uganda.

All of these microcredits are in the range of 150 to 1500 euros and two-thirds of them are initiated by requests from women and repaid at more than 2%.

 

OCF – 3 in 1 system to enhance your products

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The 3 in 1 System – INPI PATENT 2012

Our challenge was to enhance your products and give them better visibility by eliminating the unsightly grids of a traditional display stand. We succeeded in meeting this challenge thanks to our expertise in working with KRION synthetic resin.

With this system, your presentations benefit from a high-quality presentation in an environment that respects hygiene standards because the resin support has antibacterial properties and makes it easy to clean the exhibition surface, which becomes removable.

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