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Laboratory milling of both hard and soft wheats to produce flour.


Wheat can be characterized by its milling behaviour (resistance to crushing and extraction rate) and by the quality of the flour produced. CHOPIN Technologies LabMill is designed to evaluate these two criteria.





LabMill in the grain industry




Wheat Breeders - Use with as little as 50g samples of wheat.


Flour Millers - Choice of wheat, making blends, optimization of tempering, adaptation of setting, etc.


Ingredient Specialists - Milling up to 2kg in one pass, for bread-making tests.


Flour Milling Control Labs or Grain Research Institutes - Carrying out of repeatable and reproducible milling representative of the quality of wheat implemented.


Universities teaching cereal science - Wheat milling education with a tool representative of industrial practices (grooved cylinders, smooth cylinders, sifting, etc).




LabMill is specifically designed to reach an industrial extraction rate and make a representative flour quality.




Extraction rate obtained on the LabMill is particularly high compared to its short milling diagram:





Flour purity is representative of industrial milling conditions:



For more information, click here to visit the Chopin Technologies website.