Lab Services

The African Milling School Analytics Laboratory Offers analytical services and consulting for characterization of grains and finished products. The methods are based on well established standard procedures implemented by different associations and renowned research institutes.

Part of our service includes also doing reference samples for comparison with your laboratory. Ensuring always the most consistent calibrations of your existent laboratory equipment.


Confidentiality

The African Milling School shall not disclose any analysis results to third parties and shall subject its employees to the same secrecy obligation.


Services

Services are listed below and for further information including the introductory rates please contact us. Results will then be shared in a written analytical report. Part of our services includes the calibration of your existing lab equipment (only for selected equipment available).


Table of sample and quantity required.

A

Analysis on raw products

Sample Quantity

A1.

Preparing of samples 1 (grinding of samples for different analysis)

1,000 g

A2.

Hectolitre weight

 1,000 g

A3.

Moisture ¹ (drying oven)

100 g

A4.

Moisture content ¹ (to determine ash content)

100 g

A5.

NIR Moisture / Ash content / Protein

200 g

A6.

Ash content ¹ 900°C

100 g

A7.

(Protein content ¹ according to Kjeldahl) Available August 2020

100 g

A8.

Falling number ¹

500 g

A9.

1000 - Kernel - Weight

200 g

10.

Wet gluten content ¹

50 g

A11.

Dry gluten content (additionally to the wet gluten determination)

50 g

A12.

Dockage/impurities according to ICC

50 g

A13.

Milling test MLU - 202 (without analysis)

1,000 g

B

Analysis on finished products

 

B1.

Moisture (drying oven)

50 g

B2.

NIR moisture / Ash content / Protein

100 g

B3.

Moisture content (to determine the ash content)

50 g

B4.

Ash content 900°C

50 g

B5.

Ash content 600°C

50 g

B6.

Falling number

50 g

B7.

Wet gluten content

50 g

B8.

Dry gluten content (additionally to the wet gluten determination)

50 g

B9.

Gluten Index

50 g

B10.

Colour acc. Minolta

100 g

B11.

Starch damage (SDmatic)

50 g

B12.

Granulation (standard granulation of flour - break stocks - semolina)

300 g

B13.

Amylogram

100 g

B14.

Farinogram

1,300 g

B15.

Extensogram

1,300 g

B16.

Glutopeak

300 g

B17.

Baking Test

2,000 g