The services we offer
Your Razi team regards itself first and foremost as a partner of its customers. Not until your production process is working smoothly do we consider our task finished. Comprehensive service is an important part of our business activity. Besides the services listed here we can offer you further help if necessary. Just ask your consultant at Razi.
Grain and flour analysis
We can analyze your flour samples in Razi’s fully-equipped laboratory. We will determine the most important quality parameters and make recommendations for optimum treatment of your flours.
laboratory-scale milling, moisture, ash content, gluten extraction and gluten properties, gluten index, protein, sedimentation, Falling Number, ascorbic acid, potassium bromate, sieve analysis, dust analysis, enzymatic activity, vitamins and minerals. The particle size distribution in the flour or flour additives is determined with a modern particle sizer using the laser diffraction method.
Farinograph, Extensograph, Amylograph, Alveograph, gluten extensibility (IDK), Texture Analyzer, flow rate beaker.
Our trial bakery enables us to carry out tests in which the conditions of many different regional baking methods are simulated. With different types of preparation equipment, fermentation chambers, frosters and ovens we can imitate a large number of applications.
Advice on flour quality
We offer our customers comprehensive advice on flour quality – directly on the spot as well as by telephone or email. We will even travel half way round the globe to help you find a solution. But everything starts with flour samples, which we subject to exhaustive tests and then bake.
We have developed analytical kits enabling rapid determination of the levels of ascorbic acid and bromate, the most commonly used flour improvers, and their distribution in the flour.
Training courses and seminars
At our laboratory we hold training courses for customers from all parts of the world. We show them how to improve the quality of their baked goods by taking specific measures. We bake products typical of their region and also introduce them to types of goods that are less common. Our aim is to strengthen our partners' innovative skills.
We will help you plan and install a rheological or baking laboratory and procure equipment for flour analysis. If you wish, we will also train your laboratory staff to use the new equipment in your own laboratory.
Measuring equipment and dosing aids
The addition of flour improvers requires precise and reliable dosing. We offer special Mühlenchemie microdosing devices for this purpose. We will be pleased to help you install them.
Device for measuring baked volume
The volume of baked goods often decides whether or not they will be bought. You can measure it quickly and simply with the VoluMax, thus creating an important basis for volume optimization. The device is suitable for baked products of various kinds and is portable and easy to operate. A single measurement takes about two minutes.