Flour Evaluation Laboratory

Head of Laboratory:	Dr. Molnár Zoltán
Phone:	+36-96-566-748
Mobile:	+36-70-247-5578
E-mail:	molnar.zoltan##kukac##sze.hu
Website:	https://plant.sze.hu
Address:	9200 Mosonmagyaróvár, Vár tér 2., B/F9.

INTRODUCTION OF THE LABORATORY

The Flour Evaluation Laboratory provides the possibility to analyze the quality of cereal grains (such as fall number, determination of moisture content, gluten test, Zeleny test, valorographic examination). Within this, the examination of quality and shape properties of flour, dough and bread are also available. It is possible to measure hectoliter weight and to bake sample loafs.

INTRODUCTION OF TESTS

Name of the test	The standard on which the test is based	Accredited test Y/N	Short description
Amylolytic status test (fall number)	MSZ 6369/9-77	N	The method is based on the rapid whisking of a flour-water suspension in a water bath and the measurement of the immersion time of the stirrer viscometer in the resulting whisk.
Laboratory production of wheat flour	MSZ 6367/9-1989	N	Test or experimental flour: flour produced on laboratory grinding equipment from which the properties of the wheat relevant to its use are determined.
Determination of moisture content	MSZ 6369/4-87	N	The flour to be tested is dried at 130-133°C for 90 minutes and the weight loss is determined.
Gluten test	MSZ 6369/5-87	N	Make a dough of the wheat flour with salted water and leave to rest for 30 minutes at room temperature, washing out the starch to separate the wet gluten. The wet gluten is dried to produce the dry gluten. Gluten spread: according to MSZ 20490.
Baking test	MSZ 6369/8-1988	N	Under certain laboratory conditions, bread is made from a sample of flour, on the basis of which certain properties of the flour are determined.
Zeleny test	MSZ ISO 5529:1993	N	Under specified grinding and sifting conditions, the flour is suspended in a lactic acid solution containing bromophenol-blue. After a prescribed shaking and resting period, the volume of the sediment is determined.
Quality testing of cereals	Not relevant	N	An instrument based on the absorption and reflection of infrared light, allowing rapid analysis (determination of protein, gluten, oil and moisture content, etc.).
Valorigraphic analysis	Not relevant	N	Information is provided on the rise time, stability and elasticity of dough made from flour and water in a two-arm kneader.

If you have not found the right test or you would like to request a customised test, please contact us!

Dr. Molnár Zoltán

E-mail: molnar.zoltan@sze.hu

Phone:+36-96-566-748

Mobile: +36-70-247-5578

INTRODUCTION OF THE EQUIPMENTS

Name of the equipment	Parameters, test range	Inquiries/tests
FOSS Infratec TM 1241 - grain analyser	- 50 seconds 10 samples - software: Infratec™ File Tool 1241	Quality analysis of cereals.
Infracont Mininfra Scan-T Plus grain analyser	- measurement result in 1 minute	Quality analysis of cereals.
FQA 205 Valorigrade	- 15 min/sample	Investigation of dough formation, stability and elasticity.
Clatronic KM 3323 kneading machine	- 5 speed gears - power: 1000W - 5 litre steel bowl	Preparation of bread dough.
Institute f. Bergholz-Rehbröcke furnace (SN: 8077)	- temperature: max. 300°C	Bake a test shoe.
FQA-260 and METEFÉM type scrubbers	- power: 70W - sample volume: 30g - Washing head stroke rate: 92/min	Scalpel test.
Petren fall odometer	- 100°C water bath	Fall rate analysis.
Metefem 1957 wheat mill	- cutting knife, container - correction table for calculation - weights: 2, 5, 10, 20, 50dkg	Grinding of cereal grains.
Laboratory Equipment Factory Hectolitre Meter (Ref: 1001)	- cutting knife, container - correction table for calculation - weights: 2, 5, 10, 20, 50dkg	For measuring the weight of grain kernels per hectolitre.
Drying oven SNOL 220/300 LSN11	- 220 litres - 4kW - temperature: max. 300°C - 3 shelves - Max. temperature reached in 30 minutes	Drying.
Mettler PC 440 electric balance	- max. 1500g	Weight measurement.
Mettler PC 2000 electric balance	- max. 2100g	Weight measurement.
Lab-mill-I grinding machine	- power: 250W - 50g quantity	Milling.
Shaking machine type Metefem FTL-205	- power: 60W	Mixing.
Mettler PN 2010 balance sheet	- max. 2200g	Weight measurement.
Thermo Russsell RL 150 pH meter	- measuring range: (-2.0pH) - (+16.0pH)	Measuring the pH of solutions.
VIS-7220G spectrophotometer	- 320-1100nm - microprocessor control - 2 row large LCD screen - automatic reset and 100% T function - 3 calibration curves	Single beam spectrophotometer, scans at high speed in the visible spectrum, can be used for the determination of solutes (organic and inorganic compounds).
Herco conductivity meter TYP. 335 ion exchange shore	- up to 10bar pressure	To produce high-purity water.
Vital C mixer	- capacity: 600ml - power: 250W - motor speed: 11.000-22.000rpm	Mixing.
Motic 2820 microscope	- magnification: 40x-400x, - sample size: range 1-10, 10-100, greater than 100µ	Determination of the particle size of regrinds, analysis of the texture of base masses and finished products.

OTHER PROFESSIONAL COMPETENCIES/DEVELOPMENTS

COLLEAGUES

Name	Position	Scope of duties, main activities
Dr. Molnár Zoltán	Head of laboratory	Running the laboratory.
Takács Georgina	laboratory assistant	Quality testing of cereals, flour preparation, flour analysis, bread analysis, fall number, valorigraphic measurements.
Dr. Petróczki Ferenc	lecturer	Practical training.