--- title: "Food analysis for bakery and snacks | Labsense" description: "Rheology, fermentation and flour properties plus online analysis of moisture, fat and protein in bakery and snacks. KPM instruments, Nordic service." lang: en json-ld: | { "@context": "https://schema.org", "@graph": [ { "@type": "Organization", "@id": "https://labsense.dk/#organization", "name": "Labsense", "url": "https://labsense.dk/", "logo": "https://labsense.dk/brand/labsense-logo.webp", "image": "https://labsense.dk/og-default.jpg", "email": "kundservice@labsense.se", "telephone": "+46703136943", "parentOrganization": { "@type": "Organization", "name": "Bergman & Beving", "url": "https://bbgruppen.com" }, "areaServed": [ { "@type": "Country", "name": "Denmark" }, { "@type": "Country", "name": "Sweden" }, { "@type": "Country", "name": "Finland" } ], "sameAs": [ "https://www.linkedin.com/company/labsense-oy/" ] }, { "@type": "WebSite", "@id": "https://labsense.dk/en/#website", "url": "https://labsense.dk/en/", "name": "Labsense", "inLanguage": "en-DK", "publisher": { "@id": "https://labsense.dk/#organization" } }, { "@type": "CollectionPage", "@id": "https://labsense.dk/en/segments/bakery-and-snacks/#webpage", "url": "https://labsense.dk/en/segments/bakery-and-snacks/", "name": "Food analysis for bakery and snacks", "inLanguage": "en-DK", "isPartOf": { "@id": "https://labsense.dk/en/#website" }, "publisher": { "@id": "https://labsense.dk/#organization" }, "primaryImageOfPage": { "@type": "ImageObject", "url": "https://labsense.dk/og-default.jpg" }, "description": "Rheology, fermentation and flour properties plus online analysis of moisture, fat and protein in bakery and snacks. 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We deliver instruments for rheological analysis of dough and flour — extensograph, farinograph, and amylograph measurements for gluten strength, water absorption, fermentation stability, and starch properties — together with on-line determination of moisture, fat, and protein in snacks and grain production. Rapid feedback to recipe and process control. Configuration, commissioning, and calibration are included. [Describe your facility → ](/kontakt/?intent=application&segment=bageri-snacks&utm_source=segment_bageri_hero&utm_medium=internal&utm_campaign=book_discussion) ![Production line for bakery and snacks](/segments/bageri-snacks-hero.jpg) ## Measuring points where production is controlled. We install and configure instruments at measurement points where rapid data drives recipe, operations, and quality. Bakery and snacks have different measurement requirements — select below to see the capability points relevant to each part of the production. Bakery Snacks ### Rheology and fermentation Mixolab and Alveolab instruments from KPM for dough and flour rheology: water absorption, gluten quality, fermentation stability and starch retrogradation. Basis for recipe development, flour purchasing and process adjustments in bakeries & snacks. ### Raw material intake of flour Calibrated NIR instruments for verifying incoming flour and grain blends against delivery specification. Traceable documentation for QA, supplier follow-up and recipe adjustment when raw material quality varies. ### Flour and dough properties in the laboratory Mixolab and Alveolab in the laboratory provide the basis for flour purchasing, recipe adjustment and stable fermentation — dough water absorption, gluten strength and starch behaviour throughout the entire baking cycle, before the dough enters production. ### On-line moisture content Continuous NIR-based moisture measurement on the snack production line. Direct feedback to drying, forming and packaging so that deviations are captured in real time rather than retrospectively via spot checks. ### Fat and protein analysis on-line NIR instrument in the production line for continuous determination of fat, protein and other major components in snack raw materials, intermediate streams and finished product. Direct feedback provides the basis for recipe adjustment within the same batch. ### Raw material control of grain and oils NIR verification of incoming grain, flakes and oils against delivery specification. Rapid goods-in control before the raw material is released to production, with traceable documentation for QA. ![Rheology and fermentation analysis: dough mixer with torque curve on instrument display](/segments/bageri/rheology-mixolab.jpg) ![Baker working dough with flour dust in backlight](/segments/bageri/flour-dust.webp) ![Hands forming dough on a floured wooden table](/segments/bageri/dough-shaping.webp) ![Sourdough bread slices from above](/segments/bageri/sourdough-slices.webp) ## Manufacturer for the industry. For bakery & snacks we build on KPM Analytics' food portfolio, Mixolab and Alveolab for dough and flour rheology in bakeries, and NIR instruments for on-line determination of moisture, fat and protein in snack and grain products. **Are you evaluating rheology or fermentation analysis for your bakery?** Get in touch and we will arrange a walkthrough of Mixolab and Alveolab based on your flour varieties and recipes. [Contact us about Mixolab/Alveolab → ](/kontakt/?intent=rheology&segment=bageri-snacks&utm_source=segment_bageri_sup_lead&utm_medium=internal&utm_campaign=rheology_contact) ### KPM Analytics International manufacturer of rheology, NIR and process instruments for the food industry, with production in the USA and France. We distribute KPM's food portfolio in Denmark — Mixolab and Alveolab for bakery rheology and fermentation analysis, and online NIR instruments for moisture, fat and protein in snacks and cereal products. The technology has an established base in the Nordic food industry, with installations built up over the years through several sales channels. [See the KPM Analytics portfolio → ](/leverandoerer/kpm-analytics/?utm_source=segment_bageri_sup&utm_medium=internal&utm_campaign=see_supplier) ## Service and support from our own engineers. We offer service contracts with annual planned service by our own engineers, for improved operational reliability and stable measurement quality over time. Commissioning, calibration, troubleshooting, and original spare parts are included as per agreement. [About our service → ](/ydelser/?utm_source=segment_bageri_st&utm_medium=internal&utm_campaign=read_service) ![Biscuit production on conveyor through oven line](/segments/bageri/line-wide.jpg) ## Standards and reference methods. Measurements must be traceable to established standards. For NIR determination of moisture, fat, and protein, we work with reference methods that your QA organization and your customers already recognize. - ISO 12099 for NIR spectroscopy as a reference frame during calibration and validation. - AACCI/ICC methods as reference for determining moisture, fat and protein in grains and cereal products. - HACCP-compliant documentation for process-critical measurement points. - ISO 22000 as a food safety framework when choosing measuring points and reporting. Initial calibration is performed against reference method plus your own laboratory method on actual production samples. Re-calibration is scheduled according to the service contract and the stability of the product portfolio. ## Frequently asked questions. Bakery and snacks place different demands on measurement — here we clarify where rheology, fermentation and NIR each belong. What distinguishes the measurement requirements in bakeries from snacks? In bakery, it is the behaviour of the dough and flour that determines the final product: water absorption, gluten strength, fermentation stability and starch retrogradation. Here, rheology and fermentation analysis (Mixolab, Alveolab) is central. In snacks, the process is more continuous and recipe formulation is governed primarily by key components — moisture, fat and protein — where on-line NIR provides rapid feedback directly in the flow. Why are rheology and fermentation so important in the bakery? The rheological properties of flour vary between harvests and suppliers. Mixolab simultaneously measures water absorption, dough stability, gluten quality and starch behaviour throughout the entire baking cycle; Alveolab measures dough extensibility and elasticity. Together they provide the basis for flour purchasing, recipe adjustment and stable fermentation, before the dough enters the oven. Why is the focus on moisture, fat, and protein in snacks? In snack production the recipe and process are generally fixed; what varies are the key components in raw materials and finished product. Moisture governs shelf life and texture, fat governs cost and nutritional declaration, protein governs nutritional claims. On-line NIR in the line provides continuous feedback so that the operator can make adjustments within the same batch. Can a bakery also benefit from NIR, or a snack producer from rheology? Yes. Bakeries use NIR at goods-in to verify flour deliveries against specification, and where needed for moisture and protein in finished product. Snack producers working with cereal-based extruded products benefit from rheology to understand raw material behaviour. We configure the system based on your product portfolio and measurement points. How are the instruments calibrated against our own laboratory method? Initial calibration is performed against reference method (ISO 12099 for NIR, AACCI/ICC methods for rheology) plus your own laboratory method on actual production samples. Separate calibration models per product type — biscuits, crispbread, flakes, snacks — allow the same instrument to serve a broad portfolio. Re-calibration is scheduled according to the service contract. How do KPM Mixolab and Alveolab compare to Brabender equipment? The Brabender Farinograph, Extensograph and Amylograph are the classical instruments in dough rheology and generate the same types of measurement data: water absorption, dough strength, extensibility and starch behaviour. The KPM Analytics Mixolab consolidates several of these measurements in a single run according to ICC 173 / AACCI 54-60, and the Alveolab is a modern development of the Chopin alveograph for extensibility and elasticity. We configure according to the traditional methods you already follow. What do you offer for moisture content and halogen/sulphur in raw materials? For water content in fats, oils and dry ingredients the Nittoseiko KF-51 Karl Fischer titrator is used. For halogen and sulphur traces in packaging materials, spices and additives the Nittoseiko AQF/NSX pyrohydrolysis + IC is used. Both are serviced in the Nordic region by Labsense. ## Do you want to discuss measurement needs for your production? Describe the line, measurement points and current solution. We will respond with instrument proposals, a service contract and timeline within one working day. [Describe your facility →](/kontakt/?intent=application&segment=bageri-snacks&utm_source=segment_bageri_cta&utm_medium=internal&utm_campaign=book_discussion) [Or view the KPM Analytics portfolio →](/leverandoerer/kpm-analytics/?utm_source=segment_bageri_cta&utm_medium=internal&utm_campaign=see_supplier) ## Labsense, contact and navigation - [Call us +46 70 313 69 43 ](tel:+46703136943) - [Email kundservice@labsense.se ](mailto:kundservice@labsense.se) - Opening hours Mon–Thu 8.00–16.30, Fri 8.00–16.00 - Visit Rounionkatu 126, 37150 Nokia, Finland Labsense From sample to data. ### Products - [All products](/en/products/) - [XRF & elemental analysis](/en/guides/choosing-elemental-analysis/) - [Furnaces & heating](/en/guides/choosing-a-furnace/) - [Sample preparation](/en/guides/choosing-sample-preparation/) - [Reference materials](/en/suppliers/analytichem/) ### Segments - [Pulp & paper](/en/segments/pulp-and-paper/) - [Metals & smelters](/en/segments/metals-and-smelters/) - [Refining and petrochemicals](/en/segments/petrochemicals/) - [Environmental labs](/en/segments/environmental-lab/) - [Batteries & recycling](/en/segments/batteries-and-recycling/) - [Bakery & snacks](/en/segments/bakery-and-snacks/) ### Company - [About Labsense](/en/about/) - [Services & support](/en/services/) - [Suppliers](/en/suppliers/) - [Guides](/en/guides/) - [Contact](/en/contact/) ### Resources - [Datasheets & documents](/en/documents/) - [Book service](/en/services/) - [LinkedIn](https://www.linkedin.com/company/labsense-oy/posts/) - [Bergman & Beving](https://www.bergmanbeving.com/) - [Sustainability report](/en/about/#hallbarhet) - [Code of Conduct](/en/about/#code-of-conduct) - [Whistleblowing](/en/about/#visselblasning) - [Part of Bergman & Beving](https://www.bergmanbeving.com/) © 2026 Labsense Oy. 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