Bruker’s FT-NIR flour milling solutions are transforming quality control in the milling industry.
By replacing traditional, labour-intensive lab tests with rapid, non-destructive near-infrared (NIR) analysis, Bruker enables millers to optimise yield, reduce costs, and ensure consistent baking performance.
Comprehensive quality control
Bruker’s FT-NIR technology provides near real-time process control at every stage of the milling process, from wheat intake and conditioning to milling and final flour quality assessment. This unified analytical platform simplifies operations and reduces complexity.
Key parameters measured
Bruker’s FT-NIR solutions measure critical parameters, including:
- Moisture
- Protein
- Ash
- Wet gluten
- Rheological and baking indices (e.g., Alveograph outputs: L, P, P/L, W; resistance; extensibility; water absorption). These measurements ensure precise control over blending, conditioning, and final product quality.
Advanced instruments for every need
Bruker offers a range of instruments tailored to different milling requirements:
- TANGO: Ideal for routine lab use and high-throughput analysis.
- MPA III: Provides multi-purpose lab flexibility.
- MATRIX-F: Designed for at-line and on-line process integration with probes.
Benefits of FT-NIR Technology
- Results in seconds
- Reduced labour and consumables
- Faster decision-making
- Improved blending and conditioning control
- Potential to replicate rheological test outputs
Proven accuracy and quality
Bruker’s calibrations are validated using BIPEA proficiency test samples, ensuring reliable results. The company also holds ISO 9001, 13485, 14001, and 50001 certifications, reflecting its commitment to quality and sustainability.
