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Looking Back on April 29: 'Maine rivers at freshet pitch'

Read more about April 29, 1923, in the SunJournal.com archives. 100 Years Ago: 1923 The floor of the bridge across the little Androscoggin near the underpass on the Auburn-Danville junction road is two or three feet underwater. Automobiles crossing the bridge are up to their hub in water. 50 Years Ago: 1973 The Women’s Auxiliary […] ....

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Ann M. White

Ann M. Bernard White, who had supervised the Special Education programs for the Falmouth Public Schools for more than 30 years, died August 2 after a long battle with gall ....

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Westborough company launches new version of analysis tool for bakeries

Westborough firm KPM Analytics has launched the latest version of a product to analyze the quality of whole wheat dough. ....

Lionel Bernard , Chopin Technologies Alveolab , Chopin Technologies ,

KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis

KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis
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KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis

New version of Alveolab functional and rheological analyzer achieves an industry first WESTBOROUGH, Mass., Aug. 17, 2022 /PRNewswire/ KPM Analytics (www.kpmanalytics.com) announced today a new version of its CHOPIN Technologies Alveolabfunctional and rheological dough analyzer used by bakeries, as well as milling companies, wheat breeders, and grain storage facilities. The new Alveolab is the first Alveograph instrument able to analyze whole wheat doughs for all rheological characteristics: tenacity, extensibility, elasticity, and baking strength. Bread and baked snack producers are increasing their use of whole wheat flours to meet growing consumer demand for healthier products. Formulations that include whole wheat and other wheat flours include bran, with various sizes, which can negatively affect product quality. Rather than using guesswork and repeated baking trials, bakers can use the Alveolab to understand their doughs, enabling them to evaluate the quality of incoming whole w ....

Melanie Scott , Lionel Bernard , General Manager , Bruins Instruments , Eyepro System , Process Sensors , New Version Of Alveolab Functional And Rheological Analyzer Achieves An Industry First Westborough , Aug 17 , 022 Prnewswire Kpm Analytics Www Kpmanalytics Com Announced Todaya New Version Of Its Chopin Technologies Alveolabfunctional And Rheological Dough Analyzer Used By Bakeries , S Well As Milling Companies , Heat Breeders , Nd Grain Storage Facilities The New Alveolab Is First Alveograph Instrument Able To Analyze Whole Wheat Doughs For All Rheological Characteristics Tenacity , Nd Baking Strength Bread And Baked Snack Producers Are Increasing Their Use Of Whole Wheat Flours To Meet Growing Consumer Demand For Healthier Products Formulations That Include Other Bran , Ith Various Sizes , Hich Can Negatively Affect Product Quality Rather Than Using Guesswork And Repeated Baking Trials , Akers Can Use The Alveolab To Understand Their Doughs , Nabling Them To Evaluate The Quality Of Incoming Whole Wheat Flours , Uickly Test New Recipes , Nd Quickly Adjust Processes To Provide Brand Consistent Products Quot Prior This Innovation , Raditional Alveographs , Hich Blow An Air Bubble Into Dough To Perform Measurements According Industry Standards , Imply Did Not Work With Whole Wheat Doughs , Uot Said Lionel Bernard , Eneral Manager Chopin Technologies , A Product Line Of Kpm Analytics Quot This Is Because Bran Particles Tend To Break The Protein Network , Hus Preventing Bubble Formation Aftera Long Period Of Research ,