The SDmatic from Chopin measures starch damage in flour and is now internationally recognized for the ISO 17715:2013 and AACC 76-33.01 tests. It works without need for any enzyme preps and handles samples as small as 1 g. It reports results in less than 10 minutes. Excessive starch damage in flour leads to sticky doughs and cracking of finished products as well as color and fermentation problems.
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