Showing results: 1 - 12 of 12 items found.
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Grainsense -
Calibre
GrainSense is a revolutionary hand-held grain moisture metre which provides direct and in field data on Grain protein. GrainSense provides the ability for measure grain protein, moisture and nitrogen levels in the first truly portable format. Packaged in a robust and handheld format, the GrainSense moisture analyser provides real time results on grain nitrogen and moisture levels direct to you in the field - allowing you to manage your farm and crops based on direct data, saving you money and time.
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Calibre
The Lactoscan MCC Milk Analyser makes quick analysis of milk and liquid Dairy products in just 30 seconds. The MCC uses Ultrasonic analysis to determine a wide range of parameters with just a small milk or Dairy sample.
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Perten DA 7250 -
Calibre
The DA 7250 is Perten’s latest At-Line and Lab NIR analyser, providing fast and accurate results in 6 seconds. It combines outstanding analytical accuracy with speed, ease of use and ruggedness to make it an all-in-one At-Line and Lab solution for many requirements.
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Perten Inframatic 8800 -
Calibre
Portable NIR Instrument for protein, moisture and oil determination in grain and oilseed. The design is rugged, robust and simple to operate, but sophisticated enough to provide accuracy similar to elevator and lab instruments.
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Calibre
Often referred to as the Hagberg method, The New Falling Number 1000 system measures the alpha-amylase enzyme activity to detect sprout damage. Approved method by international standards - AACC, ICC, ISO.
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Calibre
The Falling Number (FN) method is a fast and easy test to determine alpha-amylase activity in order to detect sprout damage. The Perten Instruments FN method is the World Wide Standard for measuring alpha-amylase activity in both flour and meal of wheat, durum, rye, barley, other grains and malted cereals.
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Perten IM9500 Plus -
Calibre
The Inframatic 9500 Plus NIR analyser is the fastest grain analyser on the market, built to meet the requirements of grain handing operations. It measures a wide range of grains and oilseeds for protein, moisture and more in 40 seconds.
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C-Cell Colour -
Calibre
The C-Cell Colour is an advanced digital imaging system that provides comprehensive quality analysis for bread and baked products. Provides analytical results for repeatable, reliable quality .Removes human error in quality control environmentsCalibrations can be tailored to meet manufacturers needs.Bread scoring system provides consistent results across sites.Over 50 different quality results relating to bakery products.Quantifiable results helps to easily score against targets.Helps to show the impact in structure when making slight changes in process/production/ingredients
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Calibre
Our range of dairy antibiotic testing equipment can be used on farm as well as in processor environments to make sure that rigorous food standards are maintained and backed with accurate results.
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Perten AM5200 -
Calibre
The AM5200 is a bench top moisture meter providing moisture and specific weight measurements in just 10 seconds. The high frequency technology penetrates deep into samples, providing more accurate analysis, regardless of temperature or crop type. This particular machine draws upon Perten’s extensive research and development with over 1,000 different types of grain moisture testing equipment, to offer unmatched analysis in terms of accuracy, repeatability and reliability.
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C-Cell Mono -
Calibre
C-Cell Mono is the original system and comes with the standard parameters for analysis. C-Cell Mono takes 1 image of the sample to produce analytical results such as crust wall thickness, size, shape and location. C-Cell Mono is the entry level model of the C-Cell range and offers all the basic image analysis needs for a baker.
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Perten RVA -
Calibre
The RVA models are cooking, stirring viscometers with variable shear capability and programmable temperature ranges from -10°C up to 140°C. Developed for testing a wide range of rheological properties in grain, flour, starch, hydrocolloids, gelling systems and foods. They can be used to characterise viscosity development or degradation and ingredient functionality within the finished product and to optimise formulation control.
