WHITEPAPER
Flour is a vital ingredient in many food products and requires careful quality control throughout its lifecycle. However, while proper flour storage is widely recognised as important, quickly and accurately detecting quality changes remains a challenge. Current testing methods typically require external laboratories, which can be both time-consuming and costly. Manufacturers need a more efficient way to monitor flour quality – from production to storage, and eventual use.
Detection of quality changes in stored flour helping to identify degradation before it impacts the final product
Identification of batch-to-batch differences to monitor consistency in quality
Rapid screening to flag potential issues before they enter production
By providing rapid initial screening, manufacturers can quickly identify flour batches that may have changed during storage. See how this technology acts as your production line’s quality guardian, preventing costly issues while reducing laboratory dependency.
Read more in the white paper.
(Available in English and Portuguese)
Having trouble accessing the download? Email us at [email protected] and we’ll send the document directly to you.
