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 a essential tool for breeders, storage organizations, millers and secondary processing manufacturers.

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 allows you to determine the milling behavior of wheat (crushing resistance and yield) and to obtain qualitatively representative flours (ash, damaged starch and rheology) industrial flours.

It integrates patented innovations allowing to 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

Standards: ISO 27971: 2008

For more information, visit our website !

 

SYNEG: New President

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Le SYNEG (national union of large kitchen equipment) has had a new president since June 1, 2016. This is Pascal MARCHAND, President of the EuroCave Group, a French manufacturer of wine cellars. He succeeds Pierre-Alain AUGAGNEUR, who had held the position since 2013 and who initiated the Eco-responsibility projects, professional statistics and relations with industry players both in France and internationally. This year again, the union is renewing its partnership with EquiHotel with theorganization of the first Valo Resto Pro Trophies.

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% projects concern bakeries, 48% loans have helped improve fruit and grain crops, vegetables… Finally 9% projects are linked to the provision of meals, small restaurants or even food stores.

Regarding the geographical distribution of borrowers, it is theAsia who comes first among the beneficiaries with 10 projects, then theLatin America with 6 micro entrepreneurs and finally these are 5 projects which were also funded 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

Enhance your products, give them a better visibility Removing the unsightly grids from a classic exhibition tray was our challenge. We succeeded in meeting it thanks to our expertise in working with KRION synthetic resin.

With this system your presentations benefit from a qualitative enhancement in a environment respecting hygiene standards because the resin support has antibacterial properties and makes it easier for you to clean the display surface, which becomes removable.

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