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Water Activity

Until now, there has been a common belief that food with water activity below 0.6aw is safe, can be easily processed and comes with a very long shelf life. Recent studies have clearly shown that this assumption is not correct. Moreover, most companies are missing optimisation opportunities in the manufacturing process and thereby produce at higher costs than necessary.

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Mixing in Farinograph

The major change in dough rheology during mixing derives from the biochemical and physical changes of dough during a mixing process. A Farinogram charting the change in consistency of dough by measuring the torque exerted during a mixing process is shown in Figure 26.1. Mixing actions impart both elongation and shear to the dough.

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Pak-Fan

 

In 1974 Pak-Fan Co. has been established by educated and experienced professors Eng. Mansoor Ahmadi .

According on his goal ,the activity of this company has been followed  by a group of engineer, professors at university  up  to now.

near to a half century experienced …

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