Kenya - Advanced Quality Control & Rheological Analysis for the Milling Industry

Anton Paar invites milling industry professionals, quality managers, laboratory analysts, and head millers to an exclusive technical two day workshop focused on modern analytical solutions for grain, flour, and dough characterization.

This workshop will be held at the Africa Milling School in Nairobi and will provide practical and application-oriented insights into how advanced rheological and process analysis instruments can support millers in improving flour consistency, optimizing production efficiency, and ensuring final product quality.

Participants will gain both theoretical understanding and hands-on experience with industry-leading analytical technologies used in flour milling and cereal processing laboratories worldwide.

Workshop Highlights

• Understanding flour functionality and dough behaviour
• Rheological analysis for milling quality control
• Practical interpretation of farinograph and extensograph data
• Viscosity and starch behavior evaluation
• Moisture analysis and process optimization
• Hands-on demonstrations 
• Data interpretation and software workflow optimization

Featured Instrumentation

• Brabender FarinoGraph– Flour and dough characterization
• Brabender ExtensoGraph – Dough stretching and baking performance analysis
• Brabender AmyloGraph – Starch and viscosity behavior evaluation
• ViscoQuick - Rapid starch gelatinization and viscosity analysis for flour, starch, and food formulations
• GlutoPeak - Rapid gluten quality and aggregation behaviour analysis for flour and cereal products

This workshop is limited to 16 guests - Register now to avoid missing your spot.

Note: All logistical affairs to be arranged by attendees/their companies.  

Lugar: Nairobi, Kenya, African Milling School Nairobi
Fin de inscripción: 10 ago 2026

Persona de contacto e inscripción:
Ms Lorin Hosken
Tel.: +27 82 900 5623
lorin.hosken[at]anton-paar.com
Nelisa Ruselo
Tel.: 0104430950
nelisa.ruselo[at]anton-paar.com