INSTRUMENTS USED IN BAKERY LABORATORY
Bakery Industry requires good laboratory facilities to check and ensure good inputs to bakery
products . Lab equipments are required to maintain good quality of raw material , pakaging
material and ensure better shelf life of product.
Following are major equipments for bakery labs
Alevio graph meter
The equipment is required for test flour strength .It plots the p/l ratio by which we can check
the flour quality and can classify them into weak or strong flour .
Rancidity check meter
This equipment is required to check the rancidity of oil which is very important quality of fat
which has to be measured before use .
Muffle Furnace
It is required to measure the moisture content of flour
Humidity and temperature recorder
It is required to check humidity in storage area and in preparation rooms
Refractometer : Used measure refractive index of solution like colors , flavours
Brix meter : Used to check brix value of sugar solutions .
pH Meter .
It is required for measuring pH of Dough , Milk ,Invert Sugar syrup, water etc used in bakery
product.
Titration Unit
To measure starch , carbohydrate , proteins , etc in raw material s etc
Bursting Strength Measuring Equipment .
It is required to check the bursting strength of cantons and others packaging boxes.
Micrometer and Vernier Calliper
Required for measuring thickness of laminates and wrapper
Temperature measuring sensors
Required for measuring temperatures at different application .
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