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  • Read more24-04-2018Wheat Flour Quality Control for improving performance and customer satisfaction

    Wheat Flour Quality Control for improving performance and customer satisfaction

    By Gregory VERICEL  -  Marketing Director at CHOPIN Technologies   -  For Miller Magazine April18 

    “Flour quality control is a puzzle in which each piece corresponds to the information given by one testing method. 

    To see the quality of the product, it is necessary to know how the results of the different tests are linked. Quality control should not be building specifications and filling in numbers: it should give the information required to improve quality and customer satisfaction. Considering all the QC results as a whole to understand and improve quality is the main challenge of the coming years and CHOPIN Technologies is dedicated to provide these solutions to the industry.”
    [Read more...]
  • Read more20-04-2018Evaluation of the Impact of cricket powder incorporation on the rheological properties of wheat doughs and on the final products characteristics

    Evaluation of the Impact of cricket powder incorporation on the rheological properties of wheat doughs and on the final products characteristics

    Due to a rising demand for proteins, food industry is seeking new alternative protein sources that can be used for human food. Edible insects are a part of the human diet in many parts of the world. They need less feed and produce less greenhouse gas and ammonia than conventional livestock. High in proteins, low in lipids and sugars, flours made from insects are an excellent way to improve ... 

    To see the complete CHOPIN Technologies study; click here : http://chopin.fr/media/userfiles/files/chopincriquet.pdf


  • Read more09-04-2018

    Localisation : Atlanta, Georgia, USA
    Beginning date : 09-04-2018
    Ending date : : 13-04-2018