ATEX - Manufacturer's Declaration for ZEISS Corona process
Grain is a daily nutritional staple for many people. As a natural product its attributes vary depending on the final use. For instance flour for a cookie has other characteristics than for bread pizza or noodles. Moisture, protein, starch and ash need to be controlled to ensure best quality of the finished products. The whole grain is monitored at the intake, before being forwarded to the milling process where it is ground. Inspections during the milling phase, and and in process as a final food product, are essential to manufacture high quality products.
Near Infrared Spectroscopy monitors the relevant parameters in real time within seconds with high precision. Keeping a close eye on the grain in every production stage helps flour millers to evaluate product quality, maintain process controls and to maximize product yield.