ACCURACY
One drawback of the manual SRC method is that different laboratories can use different equipment (shaking, centrifuge), thus potentially leading to significant variations in test results. Because of its fully automated process, the SRC-CHOPIN offers practitioners a precision generally unachievable using the manual SRC method. Internal repeatability is greatly enhanced, but the biggest benefit is realized when comparing results from one laboratory to another.
Thanks to this new opportunity for increased accuracy, SRC-CHOPIN results can be used to improve flour quality, and as quality targets for development of functional, end-use application-specific flour specifications.
SIMPLICITY
The manual SRC method calls for a series of operations, some of which are extremely operatordependent and -variable (e.g. shaking). The SRC-CHOPIN greatly simplifies all these operations by automating each and every step of the method, from flour weighing to calculation of results.
TIME-SAVING
The manual SRC method includes many manual operations, some of which (e.g. shaking) have a very large influence on the results. But thanks to its fully automated procedure, the SRC-CHOPIN not only provides more accurate data, it also saves time, thus enabling users to test more flour samples per day.