Laboratory milling of both hard and soft wheats
For Wheat Breeders
For Ingredient Specialists
For Control Labs and Research Institutes
For Universities, Schools…
Wheat can be characterized by its milling behavior (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 is used to anticipate, in the laboratory, the behavior of wheat in the industrial mill, and to evaluate its extraction potential and the quality of the flour produced.
CHOPIN’s LabMill incorporates patented innovations allowing for the combination of performance, precision, reproducibility, sturdiness, and ease of use.
A unique milling diagram
Patented*, LabMill’s innovative milling diagram is comprised of 4 consecutive steps:
• 2 breaking steps to make flour, fine middlings, coarse middlings, and bran.
• 1 reduction step to reduce coarse middlings to flour, fine middlings, and fine bran.
• 1 converting step to reduce fine middlings to flour.
A very precise feed system
Equipped with a precise scale, LabMill’s feed system releases a constant flow of grain, adapted to every type of wheat.
The grinding unit automatically switches from a first-breaking configuration to a second-breaking configuration.
Reduction and converting are carried out on the same pair of smooth cylinders, a bypass selects the corresponding sieve.
The cylinders are mounted on eccentric bearings, which allows for special adjustments.
A complete and compact mill
All access is via the top and front of the device, which allows you to carry out all analysis and maintenance operations in optimal ergonomic conditions.
LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies).
*Patent FR N° 0905572 | US N°9 067 210
LabMill is specifically designed to reach an industrial extraction rate and make a representative flour quality.