HOW IT ALL BEGAN. The need for improved loaf volume measurement to replace the seed displacement method
The need for an instrument occurred to Dr Urban Girhammar et al during a doctoral research (“The effect of water soluble non-starch polysaccharides on the characteristics of the dough and quality of bread”) at the university in Lund, Sweden in the mid 90:s. Large variations in between laboratories and even between operators prove a hindrance to the scientific work. A variation of +2,4% to -9,4% was simply not acceptable. A close collaboration with colleagues at University of Lund (technical physics, computer science, mechanical engineering and electronics) and the test baking lab in milling industry resulted in a new measurement technology. A company was formed and in year 2000 the non contact measurement instrument based on Ultrasound detection was launched. Later development in technology allowed for a laser sensor to be used and further simplifying the use and increasing the accuracy, the laser topography was introduced in the year of 2005.
Ease of use
Along with its scientific origin and its advanced technology the instrument was set out to be easy to use in routine work a.o. in baking industry. Besides repeatable and accurate measurements, the goal was to save time, avoid tedious handling and allow for more testing to be done.
Over 10 years later, BVM-L series is a routine tool in Ingredients and baking industry.
Today the BVM-L series instrument is a rapid and accurate routine volume measurement tool. It helps to improve the quality control and the R&D work in many leading milling, baking and ingredients companies around the globe. It provides Loaf Volume data for decision making on the use of ingredients and raw materials for both supplier and buyer.
Volume measurement for efficient use of scarce or expensive resources
Bakeries can do accurate volume measurement to better judge ingredients use. Flour millers can prove the quality of flour to the market and ingredient manufacturers have an instrument that enable the right quantification of volume raising properties. Further plant breeders have great help in finding the right version of plant that will give better baking quality. Researchers at cereal laboratories have a tool that can be used at different laboratories and where results can be compared between them. This has increased the value of volume in cereal science and also of being a parameter to determine the quality of the flour.
Further Volume Measurement can be applied for measurement of other irregular shaped products like extruded snacks, meringue, idly, confectionary, fruits etc.