Laboratory
The laboratory of PIP Food Group doo Novi Sad is a farinological laboratory where rheological tests of dough and flour quality are performed.
It is equipped with the most modern devices: farinograph, extensograph, amylograph, device for rinsing gluten, device for determining the number of drops, mixolab. In addition to flour analysis, which we do for the needs of our production, we also do flour analysis for our customers.
Based on the parameters and quality of the flour, and at the request of the user, we make dedicated improvers. Regular quality control analyzes of finished products, as well as analyzes related to the development of new products, are also carried out.
Farinograph
We performed tests and analyses on the farinograph, through which parameters of flour quality, such as water absorption capacity, degree of softening of the dough, and quality group, were obtained, which indirectly indicated the quality of the protein in the flour and the behavior of the flour during kneading and resting.
Extensograph
On the extensograph, we performed tests and analyses to obtain dough quality parameters such as energy, resistance, stretchability, and relative number, which indirectly indicate the behavior of the dough during fermentation and baking.
Device for determining the number of falls
In order to determine the number of falls, we performed tests and analyses that provided flour parameters that directly indicated the content of amylolytic enzymes in the flour and the behavior of the finished product during fermentation and baking, as well as the aging speed of bakery products.
Device for rinsing gluten
By analyzing the flour on the gluten-washing device, we obtained data on the amount of wet gluten in the flour and the value of the gluten index.
Mixolab
With a small amount of sample (approximately 50 g of flour), the mixolab provides complete information about the characteristics of the flour, predicting the behavior of the dough during mixing and baking.
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