Arrow Scientific has launched an updated version of the VolScan Profiler from Stable Micro Systems to allow bread manufacturers to quantify accurately the volume of bread and baked products.
As a follow on from the successful launch of the original VolScan Profiler recently, a new compact model (VSP300) is now also available, which rapidly and repeatedly defines dimension-related parameters in smaller items such as muffins and croissants.
This data allows manufacturers to control and monitor breadmaking conditions and processing operations. The new, smaller VolScan Profiler offers a wealth of additional software features, requires less work space and is flexible enough to handle not only small baked goods, but also larger loaves with maximum dimensions of 300mm length and 190mm diameter.
The non-contact measurement method offered by the VolScan Profiler offers considerable advantages over displacement techniques, which purely measure volume. It provides a rapid, 3-dimensional digitisation, which can be customised according to desired parameters and calculations. The product is mounted at each end or located by a universal mounting device, tailored to the specific product.
Manufacturers can then enter their specific parameters for each batch, including sample ID name, date, flour weight, bread type and batch code. The product is then automatically weighed and the device scans vertically to measure its contours at selectable intervals, while the product rotates. Each interval consists of 400 data points, providing an extremely detailed and accurate profile.
Once the scan is complete, data regarding bread volume, length, maximum width and height, height of the maximum width and width of the maximum height can all be retrieved. These figures automatically calculate the product’s “specific volume”.
The results produced by all models of the VolScan Profiler can be viewed in both 3D and 2D, offering the most specific and detailed data in order to guarantee optimum product quality in samples of all sizes. Within the 2D sectional view, automatic or manual measurements can be made on chosen intervals, or “slices” of the test data, allowing dimensional investigation throughout the product. The 3D view provides enhanced visual comparison, allowing rotation of the product scan in all planes.
All of this data is saved in a spreadsheet format for easy access and data comparison with previous archived measurements. It can be viewed in Microsoft Excel, or dropped into a report template.
For bakery manufacturers today, diligent quality assurance is key in guaranteeing product consistency, which in turn influences consumer purchasing decisions – people will only remain loyal to a brand if it can produce the best quality results, time and time again.
And, with bakery products in particular, achieving the greatest volume is crucial. The higher the volume, the better the perceived value for money. The VolScan Profiler identifies any inconsistencies immediately so that manufacturers can stay on top of production and have complete peace of mind that their products are the best they can be. With a typical test time of under 60 seconds, the VolScan Profiler allows for a complete and highly detailed dimensional analysis.
The VolScan Profiler complements other volume predicting tools such as the Dough Inflation System and Kieffer Dough & Gluten Extensibility Rig which are now popular established dough testing measurements.