Volscan Profiler

The VolScan Profiler is a benchtop laser-based scanner that measures the volume of bread and bakery products.
This non-contact measurement system offers considerable advantages over contact and displacement techniques which purely measure volume. The rapid 3-dimensional digitisation of products enables the automatic calculation of several detailed dimension related parameters, the results of which may be mathematically manipulated for immediate use or future retrieval in a variety of data formats.
With the Volscan Profiler, manufacturers have a precise and fast method for the measurement of the volume of bakery products in order to be able to control and monitor the breadmaking conditions and ingredient performance.



Features and Benefits:

  • Rapid and accurate volume measurement
  • Typical test time less than 60 seconds
  • Easy location of sample
  • Weighs sample automatically
  • Full dimensional analysis
  • Allows full product or ‘slice’ analysis
  • Simple calibration
  • Spreadsheet archiving
  • 2D and 3D sample representations
  • Language Editor
  • Bar code scanner compatible
  • Measurements are operator independent

Loaf volume is the principal component of, and is of paramount importance to, bread quality evaluation.

This is a vital aspect of the consumer’s perception of value, because in bread and other leavened goods, higher volume – for the same weight – is invariably associated with more aerated crumb and superior texture.

For a baker or bread manufacturer, each batch of flour has to be evaluated by test baking to ensure that bread is made to a uniformly high quality.

One component of this quality control is measurement of the volume of the bread, which can give information relating to the density of the bread crumb and the strength of the gluten in the flour. Lack of volume generally indicates the use of a weak flour, or one low in enzyme activity. A very strong flour may also produce a loaf of small volume, which would indicate the need for a longer fermentation period during which the gluten would become ripened and so more extensible.

This volume information can then be used to modify the dough mix used in bread production, in order to produce bread of the appropriate quality.

This procedure is important, not only for the inherent qualities of the bread, but to ensure that the selected dough-piece weight produces a loaf of the correct size for the standard tins used in the baking process. The baked product must also be capable of being handled by automatic slicing machines and packed into standard sized bags.

It is therefore important to have a precise and rapid method for the measurement of the volume of bread loaves, enabling control and monitoring of bread-making conditions and manufacturing operations.

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