INFRANEO INFRANEO SuperUser Account / Monday, February 20, 2017 0 5261 Article rating: No rating Infrared analyzer for whole grains and powdery products Read more
MIXOLAB 2 MIXOLAB 2 SuperUser Account / Monday, February 20, 2017 0 3097 Article rating: No rating Measures the characteristics of dough during mixing, as well as the quality of starch and protein Read more
AMYLAB FN AMYLAB FN SuperUser Account / Monday, February 20, 2017 0 3087 Article rating: No rating The Amylab FN measures the activity of starch degrading enzymes (alpha-amylases) using the STANDARD Hagberg method OR the NEW faster... Read more
ALVEOLAB ALVEOLAB SuperUser Account / Monday, February 20, 2017 0 2216 Article rating: No rating Analyze the visco-elastic properties of wheat dough with the latest state-of-the-art evolution of the international reference Read more
SDMATIC SDMATIC SuperUser Account / Monday, February 20, 2017 0 2301 Article rating: No rating Analyze damaged starch in less than 10 minutes Read more
AQUA-TR AQUA-TR SuperUser Account / Monday, February 20, 2017 0 2593 Article rating: No rating Automatic moisture meter : moisture, temperature, Specific weight Read more
SRC (Solvent Retention Capacity) SRC (Solvent Retention Capacity) SuperUser Account / Monday, February 20, 2017 0 2970 Article rating: No rating Omogućava uvid u ponašanje svakog polimera (oštećeni skrob, glutenini i pentozani) u polimernoj smeši (testo) Read more
LabMill LabMill SuperUser Account / Monday, February 20, 2017 0 2079 Article rating: No rating Laboratorijski simulator industrijskog mlevenja Read more
AMYLAB FN AMYLAB FN SuperUser Account / Wednesday, February 1, 2017 0 2003 Article rating: No rating The Amylab FN measures the activity of starch degrading enzymes (alpha-amylases) using the STANDARD Hagberg method OR the NEW faster... Read more
Labmill Labmill SuperUser Account / Friday, January 13, 2017 0 1798 Article rating: No rating CHOPIN’s LabMill incorporates patented innovations allowing for the combination of performance, precision, reproducibility, sturdiness,... Read more