Grain processing

Grain and cereal processing

Переработка зерна и других культур

Quality of grain and cereal products is determined by various parameters. However, the important ones are the physical and chemical parameters determined in the laboratory by means of which we can ascertain the value of grain and cereal. These parameters are the content of protein, fat, fiber, phosphorus.

Protein determination by the Kjeldahl method:



Fat determination by the
Soxhlet extraction method

Системы для экстракции по методу Сокслета BEGER FAT

Soxhlet extraction
systems BEGER FAT

Crude fibre
determination

Установка FIBRE 6

FIBRE 6
system

Complementary
mineralization

Колбонагреватели UHP

Heating
Mantles UHP