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SAGMA Top Student Lab Day: From Kernel to Crumb - Real-Time Analysis in the Lab

Formazione avanzata

As one of SAGMA’s top students, you're invited to a full-day, hands-on workshop focused on practical grain and flour analysis using Brabender instruments. This is not a lecture—this is your opportunity to test, evaluate, and compare grain performance across every stage of the milling and baking process.

What to expect:

  • Work directly with real samples using industry-relevant equipment
  • Gain data on water absorption, dough development, extensibility, and starch behaviour
  • Understand the connections between grain type and final baking performance
  • Discuss results with application specialists on-site

Bring your own grain samples - Participants may bring grain variations for live testing during the workshop or submit samples for later analysis.

Instrumentation:

  • Break Mill– Consistent flour milling from whole grains
  • Farinograph– Water absorption and dough stability
  • MTCA– Moisture analyser
  • Extensograph– Extensibility and resistance after proofing
  • ViscoQuick– Fast viscosity profiling for flour and starches

This workshop is your award: Time in the lab, not in the classroom. Just application-driven testing, and real data you can use.

(Limited to 10 students per day)

Tracy Mashiane (Lingua: English)

Luogo: Midrand, Afrika-Borwa, Anton Paar South Africa Johannesburg
Numero di partecipanti: 20
Fine della registrazione: 19 gen 2026

Persona di riferimento e registrazione:
Ms Lorin Hosken
Tel.: +27 82 900 5623
lorin.hosken[at]anton-paar.com

Tracy Mashiane

Tracy holds a Masters in Chemistry from VUT and would like to expand her knowledge in Environmental Management. She joined Anton Paar Southern Africa in 2024 as Sales Specialist in Characterization focusing on Torque Rheology.