Laboratory

Through participation in this comprehensive training program, individuals will acquire proficiency in conducting various analyses spanning from raw material assessment to final product evaluation within the grain analysis laboratory of Alapala Academy, furnished with state-of-the-art equipment. Consequently, attendees will adeptly assess raw materials, enabling informed decisions regarding suitable methods and production processes tailored to consumer preferences.

This program offers instruction in discerning the qualitative attributes of grains and flours via comprehensive physical, physicochemical, and chemical analyses, facilitating the interpretation and comparison of findings. Furthermore, participants will gain insight into the viscoelastic properties of dough and the textural composition of end products through dough rheological analysis. Detailed insights into the quality parameters of diverse intermediary products derived from milling processes will also be provided. Leveraging the expertise of seasoned professionals, attendees will cultivate proficiency in laboratory analysis, thus enhancing their mastery of grinding technology.