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NDC Technologies, a global leader in intelligent on-line and at-line process measurement and control solutions, introduces the next-generation Series 9 Food/Industrial and TM9000 Tobacco gauges.
Charm Sciences announced the company was awarded a five year contract to use the ROSA DONQ2 Quantitative Test to monitor vomitoxin (DON) in feed and grains, from The United States Department of Agriculture’s Federal Grain Inspection Service (USDA-FGIS).
Charm Sciences, Inc. is pleased to announce that ready-to-drink (RTD) coffee beverages have been validated on the Charm EPIC Microbial ATP System for use as a rapid microbial release test.
FOSS MilkoScan™ FT3, a smart-enabled dairy analyser for instant multi-parameter testing of a wide range of liquid and semi-solid dairy products at low cost and with unprecedented consistency of results.
FOSS announces the NIRS™ DS2500 L, a new analyser for rapid, multi-parameter testing of edible oils that can lead to significant gains in yield from the oil refining process.
PT Haes Brothers is invited to participate as the exhibitor in Indolakto's booth. This is because Foss Manager Feature which is offered by our company supports Indolakto to reach INDI 4.0 Award 2019.
Facing the Challange of Industry 4.0 in the World of Analytical Analysis and Process Measurement. The workshop aims to open a new avenue to see how the world of analytical and process analysis are expected to transform in the industry 4.0 revolution.
PT Haes Brothers is invited to join “Innovation Days: SmartFood Indonesia 2019”, an exclusive Food & Beverage Industry business forum from Schneider Electric, leading manufacturers & value adding partners.
A fast heat up and cool down is beneficial to maintain the quality of the finished product and prevents ‘over cooking’ which leads to a deterioration in the quality of the growth medium.
PT Haes Brothers has opened our doors for public to showcase our Alphatec that gives grain receivers a safe and modern way of performing the standard falling number test that is used to check sprouting damage in grain and enzyme-activity in flour prior to baking, malting etc.
