Blog – Fuhler Labor

Feed Quality Control: Essential Tests Every Feed Mill Should Run

March 4, 2026

Animal feed quality control is not a peripheral concern — it sits at the intersection of animal health, farm profitability, and food safety. A batch of feed with incorrect protein content wastes money; feed contaminated with mycotoxins can devastate a livestock operation. Yet many feed mills still rely on infrequent third-party testing rather than in-house analytical capability. Here is a look at the essential tests that any serious feed mill should be running regularly. Moisture Content Moisture is the entry point for all feed quality analysis. High moisture in stored raw materials and finished feeds promotes mould growth and mycotoxin development. Target moisture levels vary by ingredient — typically below 14% for cereals, below 12% for compound feeds — but the key is consistency and monitoring over time. Crude Protein Protein content determines the nutritional value and cost of any feed formulation. NIR analysers provide rapid protein estimates for incoming raw materials and finished feeds. Periodic verification against the reference Kjeldahl method is essential to maintain NIR calibration accuracy. Systematic deviations from formulation targets quickly erode margins and animal performance. Starch and Energy Content For energy-dense feeds, starch content is a key formulation parameter. NIR instruments can estimate starch alongside protein and moisture simultaneously. Accurate energy estimation reduces the risk of over- or under-supplying energy to livestock, both of which have direct economic consequences. Mycotoxin Screening Aflatoxins, deoxynivalenol (DON), zearalenone, and fumonisins are among the most economically and clinically significant mycotoxins affecting feed raw materials. Rapid lateral flow immunoassay strips provide field-level screening; ELISA kits offer greater sensitivity. Positive screens should always be confirmed by accredited laboratory methods before reject decisions are made. Particle Size and Pellet Quality Physical feed quality — particle size distribution and pellet durability — directly affects feed intake, digestibility, and wastage. A pellet durability index (PDI) test takes minutes and predicts how well pellets will survive handling and transport to the feed trough. Consistent physical quality is a key differentiator in the competitive compound feed market. Fuhler Labor supplies verified pre-owned feed quality control instruments including NIR analysers, moisture meters, and laboratory balances — allowing feed mills to build robust in-house analytical capability without prohibitive capital expenditure.

How to Extend the Life of Your Laboratory Equipment

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Equipment Maintenance

March 4, 2026

Laboratory instruments are a significant capital investment — whether purchased new or as verified pre-owned units. With proper maintenance, leading instruments from manufacturers such as Perten, Bastak, Chopin, and Carbolite can provide accurate, reliable service for 15–20 years or more. Neglect, by contrast, accelerates wear and leads to costly breakdowns at the worst possible moments. Follow the Manufacturer’s Maintenance Schedule Every instrument comes with a recommended maintenance schedule covering cleaning intervals, lubrication points, consumable replacement, and periodic calibration. These schedules are not suggestions — they are the result of engineering analysis of failure modes. Document every maintenance action in a log book alongside the date, operator, and any observations. Control the Laboratory Environment Temperature and humidity fluctuations are silent destroyers of precision laboratory equipment. Electronic components, optical systems, and mechanical bearings all degrade faster under variable environmental conditions. Aim to maintain your laboratory at a constant 20°C ± 2°C and relative humidity between 50% and 60%. This is especially important for balances, NIR instruments, and polarimeters. Use the Right Consumables The temptation to substitute cheaper generic consumables for manufacturer-specified parts is understandable but frequently costly. For Falling Number instruments, for example, off-specification viscometer tubes alter the fluid dynamics of the test and produce systematically biased results — invalidating all data generated until the error is identified. Always use manufacturer-approved consumables or verified equivalents. Train Your Operators The majority of instrument damage in flour laboratories is caused not by mechanical failure but by operator error. Overloading balances, using incorrect cleaning solvents on optical surfaces, failing to allow warm-up time, and mishandling glassware are all preventable causes of instrument damage. Invest in thorough initial training and refresher sessions when procedures or personnel change. Address Issues Promptly An unusual reading, an unfamiliar noise, or a slower-than-normal response are all early warning signs that something is developing. Addressing these signals promptly — by consulting the service manual, contacting the manufacturer, or engaging a specialist — almost always results in a simpler and cheaper repair than waiting until the instrument fails completely.

Why Sample Preparation Is the Most Overlooked Step in Grain Analysis

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Lab Best Practice

March 4, 2026

Laboratories invest heavily in state-of-the-art analysers — and rightly so. But the quality of any analytical result is fundamentally limited by the quality of the sample presented to that analyser. In grain and flour quality control, sample preparation is the most underinvested and underappreciated part of the testing process. The Milling Step: Why It Matters Most flour laboratory tests — Falling Number, Gluten Index, Alveograph, Farinograph — are performed on flour milled from whole wheat. The laboratory mill used for this purpose has a direct influence on results. Particle size distribution, damaged starch levels, and even temperature during milling all affect the performance of the resulting flour in subsequent tests. Standard laboratory mills for grain analysis include the Brabender Quadrumat Junior, the Bühler MLU-202, and the Perten LM 3100. Each produces a slightly different flour fraction. Comparing results between laboratories using different mills requires careful harmonisation. Dividing the Sample Representatively Before milling, a bulk grain sample must be reduced to a laboratory sub-sample without introducing bias. Hand scooping from the top of a bag is not acceptable — it will almost always over-represent lighter, lower-quality grain that has risen to the surface. A rotary sample divider or riffle box divides the sample randomly and representatively, regardless of grain heterogeneity. Conditioning Before Milling Tempering grain to a standard moisture level before milling is critical for reproducible flour yield and particle size. Most standard methods specify tempering to 15.5% moisture for one hour before milling. Skipping this step, or rushing it, introduces both between-run and between-laboratory variability that cannot be corrected downstream. Cleaning and Cross-Contamination Laboratory mills must be thoroughly cleaned between samples. Residual flour from a high-protein wheat sample will inflate the protein reading of the next soft wheat sample run through the same mill. Clean the mill with a small cleaning sample (which is discarded) between each production sample. Fuhler Labor offers pre-owned laboratory mills and sample preparation equipment from leading manufacturers, all verified to be in working order prior to listing.

A Guide to Moisture Measurement in Grain and Cereal Products

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Grain Quality Control

March 4, 2026

Moisture content is arguably the single most important quality parameter in the storage and trade of grain and cereal products. Too high, and grain becomes vulnerable to mould growth, mycotoxin development, and heat damage during storage. Too low, and the seller loses weight — and therefore revenue — on every tonne traded. Precise moisture measurement is not optional; it is a commercial and food safety necessity. Reference Method: Oven Drying The internationally recognised reference method for grain moisture measurement is oven drying (ISO 712 / ICC 110). A weighed sample is dried at 130°C for two hours. The weight loss expressed as a percentage of the original weight gives the moisture content. While highly accurate, the method is slow — making it unsuitable for rapid intake decisions at a grain elevator receiving hundreds of loads per day. Rapid Methods: Capacitance and Resistance Meters Dielectric (capacitance-based) moisture meters — such as the Dickey-John GAC series — measure moisture by passing an electrical field through the grain sample and correlating its dielectric properties with moisture content. Results in under a minute make these instruments ideal for rapid intake screening. They require regular calibration against the reference oven drying method for each grain type. NIR for Moisture Near-Infrared analysers can also provide rapid moisture readings alongside protein and other parameters, though they are typically less precise than dedicated dielectric meters for on-the-spot intake decisions. NIR moisture measurement excels in controlled milling and processing environments where speed and multi-parameter output are both valuable. Temperature Compensation A frequently overlooked factor in moisture measurement accuracy is sample temperature. Most rapid moisture meters require temperature compensation — measuring the grain temperature and applying a correction factor — because dielectric properties change with temperature. Cold grain arriving at intake from outdoor storage in winter can give systematically low moisture readings if temperature compensation is disabled or incorrectly applied. Fuhler Labor stocks verified pre-owned Dickey-John GAC moisture analysers and Axis laboratory balances for moisture verification — essential tools for any grain intake or processing operation.

5 Common Mistakes in Flour Laboratory Testing (and How to Avoid Them)

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Lab Best Practice

March 4, 2026

Even the best laboratory equipment produces unreliable results if the testing procedure is flawed. After years of working with flour and grain laboratories, we have seen the same errors appear repeatedly — often in facilities that consider themselves well-equipped. Here are the five most common testing mistakes and the practical steps to eliminate them. 1. Inconsistent Sample Conditioning Most flour laboratory tests are highly sensitive to moisture content. Failing to condition samples to a standard moisture level (typically 14% for wheat flour) before testing introduces systematic variability. Always use a conditioning chamber and allow adequate equilibration time — a minimum of 2 hours, preferably overnight for cold samples arriving from storage. 2. Skipping Instrument Warm-Up Electronic laboratory instruments — particularly NIR analysers and Falling Number units — require warm-up periods for their heating elements, electronics, and optics to stabilise. Running tests immediately after switching on the instrument is a common source of outlier results. Follow manufacturer warm-up specifications religiously. 3. Neglecting Reference Sample Checks Running certified reference materials at the start of each testing session is the only reliable way to verify that an instrument is performing within specification. Many laboratories skip this step to save time — and then spend far more time investigating unexpected results. A simple daily check with one certified reference takes less than five minutes and protects every result that follows. 4. Poorly Maintained Sieves and Consumables For gluten washing and sedimentation tests, damaged or clogged sieves are a frequent source of error. Sieves should be inspected regularly under magnification, replaced on a scheduled basis, and never cleaned with abrasive materials. Similarly, Falling Number viscometer tubes should be inspected for scratches, which alter fluid dynamics and introduce measurement bias. 5. Inadequate Sample Homogeneity A 10-gram sub-sample for a Falling Number test must be truly representative of the lot being assessed. Failing to properly mix and split bulk samples before sub-sampling is one of the most common root causes of between-laboratory discrepancies. Use a rotary divider or riffle splitter to ensure representative sub-samples, particularly for heterogeneous grain lots with potential sprouting pockets.

Alveograph vs. Farinograph: Which Rheology Test Is Right for Your Mill?

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Dough Rheology

March 4, 2026

Dough rheology sits at the heart of flour quality specification. Two instruments dominate this space in commercial flour laboratories: the Chopin Alveograph and the Brabender Farinograph. Both assess how dough behaves under mechanical stress, but they do so in fundamentally different ways — and each is better suited to particular applications. The Farinograph: Mixing Behaviour The Farinograph measures resistance to mixing as a function of time. A standardised dough is mixed in a temperature-controlled bowl and the torque required to maintain mixing speed is recorded continuously. The resulting farinogram reveals several key parameters: The Farinograph is indispensable for characterising flour’s water absorption and its behaviour under sustained mixing — critical information for industrial bakers optimising dough process parameters. The Alveograph: Extensibility and Tenacity The Chopin Alveograph takes a different approach. A standardised dough piece is inflated like a bubble until it bursts. The pressure-volume curve generates three key values: P (tenacity/resistance), L (extensibility), and W (baking strength — the area under the curve). The P/L ratio expresses the balance between dough strength and extensibility. Which Should You Choose? Many mills run both. However, if resources require a choice: if your customers are industrial bakers focused on process consistency, the Farinograph is typically prioritised. If you supply craft bakers, export wheat for grading, or need to match specifications from French, Spanish, or Italian buyers, the Alveograph is the standard reference instrument in those markets. Fuhler Labor stocks verified pre-owned Chopin Alveographs and Brabender Farinographs, making it practical for smaller mills to access both platforms without the capital expenditure of new equipment.

How NIR Analysers Are Changing Grain Quality Control

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Technology & Innovation

March 4, 2026

Near-Infrared (NIR) spectroscopy has transformed quality control in the grain and milling industry. What once required a panel of separate wet chemistry tests — each taking hours and consuming reagents — can now be accomplished in seconds with a single, non-destructive scan. Understanding what NIR can and cannot do is essential for any modern grain handler or flour miller. The Principle of NIR Analysis NIR instruments illuminate a sample with near-infrared light across a range of wavelengths. Different chemical bonds in the sample — those of protein, moisture, starch, and fat — absorb light at characteristic wavelengths. By measuring the reflected or transmitted light pattern, the instrument uses mathematical calibration models to predict the composition of the sample. The result: protein content, moisture, starch, ash, and even wet gluten estimates — all from a single measurement taking less than 30 seconds and requiring no sample preparation beyond ensuring the grain is representative. Key Applications in the Grain Chain Calibration: The Critical Factor An NIR analyser is only as good as its calibration. Calibrations are built using reference samples with known values determined by reference methods (e.g., Kjeldahl for protein, Karl Fischer for moisture). Using the wrong calibration — one built for soft wheat on hard wheat, for instance — produces systematically incorrect results. Always verify that your instrument’s calibration matches your grain type and origin. Leading Instruments on the Market Perten DA 7250, Foss Infratec, and Bruker instruments are among the most respected NIR platforms in the industry. At Fuhler Labor, we offer pre-owned NIR analysers with documented calibration histories, allowing mills to access this technology at a fraction of the new price.

Gluten Index vs. Wet Gluten: Understanding the Difference

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Flour & Cereal Analysis

March 4, 2026

Gluten quality is central to bread-making performance, yet two of the most commonly discussed gluten measurements — the Gluten Index and Wet Gluten content — are frequently confused. Understanding what each actually measures, and when to use one over the other, can significantly improve how you interpret your lab results. Wet Gluten Content: How Much Wet Gluten measures the total quantity of gluten protein in a flour sample, expressed as a percentage of the fresh sample weight. It is determined by washing a dough ball under running water until all starch and soluble proteins are removed, leaving only the gluten network behind. The result tells you how much gluten is present — but nothing about its quality or strength. Typical wet gluten values for bread wheat flour range from 25% to 35%. Higher values generally indicate more protein, but a flour with 32% wet gluten and weak gluten structure will still produce poor bread volume. Gluten Index: How Strong The Gluten Index, developed by Perten Instruments and standardised under ICC Method 158, goes further. After washing, the wet gluten is forced through a sieve in a gluten index centrifuge. The proportion that passes through the sieve versus the total gluten gives the Gluten Index — a value from 0 to 100. Using Both Together The most complete picture of gluten quality comes from combining both measurements. A flour with moderate wet gluten (27%) but a high Gluten Index (95) is likely to produce excellent bread. A flour with high wet gluten (34%) but a low Gluten Index (40) will disappoint bakers despite its protein content. Instruments such as the Perten Glutomatic 2200, available as a verified pre-owned unit through Fuhler Labor, perform both measurements in a single automated workflow, saving significant time in busy flour laboratory environments.

Buying Second-Hand Lab Equipment: What to Check Before You Purchase

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Uncategorized

March 4, 2026

The market for pre-owned laboratory instruments has grown substantially in recent years, driven by tighter R&D budgets, the growing availability of certified refurbished equipment, and the simple fact that many high-quality analysers last for decades with proper maintenance. But not all second-hand equipment is equal — and knowing what to look for can be the difference between a smart investment and an expensive headache. 1. Verify the Calibration Status Before anything else, ask for the instrument’s calibration records. A well-maintained lab instrument should have documented calibration intervals. For grain analysers such as NIR units or Falling Number machines, recent calibration against certified reference materials is essential. If records are unavailable, budget for recalibration costs before committing. 2. Inspect Physical Condition and Wear Points Look carefully at the specific wear points for each instrument type. On a Falling Number unit, check the viscometer tube and plunger for scratches or corrosion. On an alveograph, examine the kneading bowl and the inflation system. On moisture meters, inspect the sample chamber for contamination or residue build-up. Surface cosmetic issues rarely affect performance; mechanical wear does. 3. Request a Test Run with a Reference Sample Any reputable seller should allow you to run a certified reference sample on the instrument before purchase. Compare the result against the known value. For Falling Number analysers, a discrepancy of more than ±10 seconds from the reference should prompt further investigation. 4. Check for Spare Parts Availability Older models of some brands have discontinued spare parts. Before buying, confirm that consumables and replacement parts — such as viscometer tubes, thermal cups, or sensor modules — are still available. Fuhler Labor maintains a network of parts suppliers for brands including Perten, Bastak, Chopin, and Carbolite. 5. Ask About the Equipment’s History Find out how intensively the instrument was used. A unit from a research laboratory running 20 samples per week is very different from one from a production mill running 200 samples per day. Usage intensity directly correlates with mechanical wear. At Fuhler Labor, every instrument listed on our platform is physically inspected and tested before listing. We believe transparency is the foundation of trust in the pre-owned equipment market.

What Is the Falling Number Test and Why Does It Matter for Flour Quality?

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Grain & Flour Quality

March 4, 2026

If you work in a flour mill, grain trading house, or bakery, you have almost certainly encountered the term “Falling Number.” Yet despite being one of the most widely used tests in the cereal industry, many operators still struggle to explain exactly what it measures — and why a single number can determine whether a shipment is accepted or rejected. The Science Behind the Test The Falling Number method, standardised under ICC No. 107 and ISO 3093, measures the activity of alpha-amylase enzymes in wheat and rye flour. Alpha-amylase breaks down starch, and when enzyme activity is too high — typically due to pre-harvest sprouting — flour produces sticky, gummy bread with poor crumb structure. Too low, and bread lacks volume and texture. The test works by stirring a flour-water slurry in a boiling water bath and measuring how long a plunger takes to fall through the gelatinised starch paste. A high Falling Number (above 300 seconds) indicates low enzyme activity and structurally intact starch. A low number (below 200 seconds) signals excessive enzyme activity and damaged starch. What the Numbers Mean in Practice Equipment to Know The gold standard instruments used worldwide include the Perten FN 1800 and Bastak Falling Number 5000. At Fuhler Labor, we stock verified pre-owned units from these manufacturers, all tested for accuracy before listing. Purchasing a refurbished analyser can save up to 70% compared to a new unit while delivering identical measurement precision. For any mill or grain handler looking to make purchase decisions with confidence, the Falling Number test remains one of the most cost-effective quality checkpoints available.

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Feed Quality Control: Essential Tests Every Feed Mill Should Run

How to Extend the Life of Your Laboratory Equipment

Why Sample Preparation Is the Most Overlooked Step in Grain Analysis

A Guide to Moisture Measurement in Grain and Cereal Products

5 Common Mistakes in Flour Laboratory Testing (and How to Avoid Them)

Alveograph vs. Farinograph: Which Rheology Test Is Right for Your Mill?

How NIR Analysers Are Changing Grain Quality Control

Gluten Index vs. Wet Gluten: Understanding the Difference

Buying Second-Hand Lab Equipment: What to Check Before You Purchase

What Is the Falling Number Test and Why Does It Matter for Flour Quality?

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