One stop platform for bakery industry
BAKERY BAZAR
|
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 .