• Gradually reduces wheat to obtain an extraction rate equivalent to an industrial mill.
• A patented mill diagram specifically designed to obtain precise information on
the behavior of the wheat being evaluated.
• LabMill produces flour that is representative of the wheat being milled.
Compliance with the ISO 27971 standard
• Compliant with the ISO 27971 standard
( with factory settings).
Laboratory milling of both hard and soft wheats.
Milling Value and behavior of wheat during milling
Milling Quality is associated with the extraction rate, in other words, with the maximum
amount of flour of a certain quality obtained, often defined by ash content. It is important as
even a low yield gap has significant economic consequences.
It is also useful to know precisely the behavior of wheat during milling. Actually, depending
on the characteristics of the grain, most flour is made during the breaking or reduction stage.
The industrial mill diagram should therefore be perfectly suited to the type of grain used.
Flour value of use
Laboratory milling is a key element of wheat quality control as it heavily determines the
technological characteristics of the flour produced. A high extraction rate only makes sense
if it is associated with a flour quality in compliance with its industrial use. Milling quality is
associated with ash content (which represents its purity), but also with its technological
characteristics (measured by rheological analyses or bread-making tests).
LabMill makes flour that is qualitatively representative of industrial flour.
LabMill is used to anticipate, in the laboratory, the behavior of wheat in the industrial
mill, and to evaluate its extraction potential and the quality of the flour produced.
LabMill in the grain industry
For Wheat Breeders
Use with as little as 50g samples of wheat.
Choice of wheat, making blends, optimization of tempering, adaptation of settings…
For Ingredient Specialists
Milling up to 3.5kg in one pass, for bread-making tests.
For Control Labs and Research Institutes
Carrying out of repeatable and reproducible milling representative of the quality of wheat
For Universities, Schools…
Wheat milling education with a tool representative of industrial practices (grooved
cylinders, smooth cylinders, sifting…).
CHOPIN’s LabMill incorporates patented innovations allowing
for the combination of performance, precision, reproducibility,
sturdiness, and ease of use.
A unique milling diagram
Patented*, LabMill’s innovative milling diagram is comprised of 5 consecutive steps:
• 2 breaking steps to make flour, fine middlings, coarse middlings, and bran.
• 1 sizing step to reduce coarse middlings to flour, fine middlings, and fine bran.
• 2 or 3 reduction steps to reduce fine middlings to flour.
Equipped with a precise scale, LabMill’s feed system releases a constant flow of grain, adapted to every type of wheat.
The grinding unit automatically switches from a first-breaking configuration to a second-breaking configuration. Reduction and converting are carried out on the same pair of smooth cylinders, a bypass selects the corresponding sieve. The cylinders are mounted on eccentric bearings, which allows for special adjustments.
A very precise feed system
Equipped with a precise scale, LabMill’s feed system releases a constant flow of grain, adapted to
every type of wheat.
The grinding unit automatically switches from a first-breaking configuration to a second-breaking
Reduction and converting are carried out on the same pair of smooth cylinders, a bypass selects the
The cylinders are mounted on eccentric bearings, which allows for special adjustments.
A complete and compact mill
All access is via the top and front of the device, which allows you to carry out all analysis and
maintenance operations in optimal ergonomic conditions.
LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal,
ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies).
*Patent FR N° 0905572 | US N°9 067 210
LabMill is specifically designed to reach an industrial extraction
rate and make a representative flour quality.
High extraction rate
The extraction rate obtained on the LabMill is particularly high compared to its short
It is between 66% and 81%, with an average of 77% for hard wheat and 75% for
In comparison with a reference mill, more than 87% of extraction rates are correctly
predicted using the LabMill in a confidence interval of +/-1%.
This allows you to directly identify the lots of wheat most conducive to a high
extraction rate in industrial milling.
Excellent flour quality
LabMill is specifically designed to reproduce industrial milling conditions and to
obtain a representative flour quality.
Flour purity is traditionally measured by ash content. In LabMill’s case, it is
between 0.50% and 0.63%/ms, which corresponds to a 55 ash flour commonly
used in bread-making.
Flour purity, however, does not shed much light on its technological quality. A
comparison study between the results obtained on the Alveograph following
wheat milling under ISO 27971 demonstrates that the rheological quality of flour
made with LabMill is equivalent to flour made by industrial milling.
Numerous adaptation possibilities
LabMill is delivered preset and with a set of sieves allowing for use according to
the requirements of regulation ISO 27971. An experienced user, however, has the
possibility to create their own milling conditions by:
– Adjusting the gap of the grooved cylinders (Bk1 and Bk2)
– Adjusting the gap of the smooth cylinders (breaking and converting)
– Modifying the sifting time
– Changing feed speed of different products.
Catalogue : PDF