Millers, bakers, and grain buyers have always struggled with poor reproducibility (agreement across devices) when measuring water absorption, stability, and other rheological metrics in wheat flour. This causes millions of dollars in wasted logistical costs, increased flour variability, elevated food waste, and a frustrating inability for a large baking company to implement a true national standard specification for a given product – all because the devices don’t agree with each other. But what if the devices always agreed on a result for a given flour? PerkinElmer’s patented torque-alignment smart calibration technology greatly reduces the variability across devices. Read More