POST-HARVESTING PROCESSING

Food and Agriculture Organization of the United Nations

 POST-HARVESTING PROCESSING

1.-Total post-harvest cereal system

General information

Each type of cereal requires a specific post-harvest treatment, however, there are certain
general principles that apply to most of them.

Cereals undergo a number of processing stages between harvest and consumption. This chain
of processes is often referred to as the total post-harvest system. The post-harvest system can
be split into three distinct areas.

The first is the preparation of harvested grain for storage. The second, which is referred to as
primary processing, involves further treatment of the grain to clean it, remove the husk or
reduce the size. The products from primary processing are still not consumable.

The third stage (secondary processing) transforms the grains into edible products.

Primary processing involves several different processes, designed to clean, sort and remove
the inedible fractions from the grains.

Primary processing of cereals includes cleaning, grading, hulling, milling, pounding, grinding,
tempering, parboiling, soaking, drying, sieving.

Secondary processing of cereals (or 'adding value' to cereals) is the utilisation of the primary
products (whole grains, flakes or flour) to make more interesting products and add variety to
the diet. Secondary processing of cereals includes the following processes: fermentation,
baking, puffing, flaking, frying and extrusion.
Puffing. Puffed grains are often used as breakfast cereals or as snack food. During puffing,
grains are exposed to a very high steam pressure which causes the grain to burst open. The
puffed grains can be further processed by toasting, coating or mixing with other ingredients.

Flaking. Flaked cereals are partially cooked and can be used as quick-cooking or ready to eat
foods. The grains are softened by partially cooking in steam. They are then pressed or rolled
into flakes which are dried. The flakes are eaten crisp and should have a moisture content of
below 7%.

Fermentation. Doughs made from cereal flour can be fermented to make a range of products.

Baking. Doughs and batters made from cereal flours are baked to produce a range of goods.

Extrusion. Extrusion involves heating and forcing food (usually a dough) through a small hole
to make strands or other shapes. The extruded shapes then undergo further processing such
as frying, boiling or drying. Extruded products include pastas, noodles, snack foods and
breakfast cereals.

Projects and small businesses may involve only one or several of the activities in the total
chain, from the growing of crops through to the production of edible products. Some small
businesses are set up to clean and package wholegrains. These businesses can be successful
as there is very little need for equipment. However, as with all businesses, there must be a
clear demand for the product.

2.- The post-harvest cereal system

2.1.- Post-harvest treatment for storage

A.1-Harvesting

There is an optimum time for harvesting cereals, depending on the maturity of the crop and
the climatic conditions. This has a significant effect on the quality of the grain during storage.

Harvesting often begins before the grain is ripe and continues until mould and insect damage
are prevalent. Grain not fully ripened contains a higher proportion of moisture and will
deteriorate more quickly than mature grains because the enzyme systems are still active.
If the grain remains in the field after maturing, it may spoil through wetting caused by
morning dew and rain showers. There is also an increased risk of insect damage.

Cereals are traditionally harvested manually.There are three main types of harvesting
equipment for the small scale producer: manual, animal powered and engine powered.

A range of mechanised harvesting equipment suitable for the small-scale farmer has been
developed. Some of it is more efficient and cost effective than others.

Harvested crops are left in the field for a few days to dry before further processing.

A.2.-Threshing

Threshing is the removal of grains from the rest of the plant. It involves three different
operations: Separating the grain from the panicle; sorting the grain from the straw; winnowing
the chaff from the grain.

Separation of the grain from the panicle is the most energy-demanding of the three processes.
It is the first process to have been mechanised. Sorting the grain from the straw is relatively
easy, but is difficult to mechanise. Winnowing is relatively easy, both by hand and by machine.

Most manual threshing methods use an implement to separate the grain from the ears and
straw. The simplest method is a stick or hinged flail that is used to beat the crop while it is
spread on the floor.

A range of engine powered threshers are available.

A.3.-Winnowing

Winnowing is the separation of the grains from the chaff or straw. It is traditionally carried out
by lifting and tossing the threshed material so that the lighter chaff and straw get blown to one
side while the heavier seeds fall down vertically.

Hand-held winnowing baskets are used to shake the seeds to separate out the dirt and chaff.
They are very effective, but slow.

There is a range of winnowing machines that use a fan to create artificial wind. This speeds up
the winnowing process.

Some of these contains sieves and screens that grade the grains as well.

A.4.-Drying

Prior to storage or further processing, cereal grains need to be dried. The most cost-effective
method is to spread out in the sun to dry. In humid climates it may be necessary to use an
artificial dryer.

Simple grain dryers can be made from a large rectangular box or tray with a perforated base.
The grain is spread over the base of the box and hot air is blown up through a lower chamber
by a fan.

The fan can be powered by diesel or electricity and the heat supplied by kerosene, electricity,
gas or burning biomass.

Cereal grains should be dried to 10-15% moisture before storage.

A.5.-Storage

Dried grains are stored in bulk until required for processing.

The grains should be inspected regularly for signs of spoilage and the moisture content tested.
If the grain has picked up moisture it should be re-dried. Grains are often protected with
insecticides and must be stored in rodent-proof containers.

2.2.- Primary processing

B.1.-Cleaning and Grading

Before further processing, grains are cleaned and graded according to size.

Winnowing machines can be used to separate out the chaff, soil and dirt.

Some machines have integral sieves that combine cleaning with grading.

B.2.-Hulling

Several grains have an unpalatable husk or shell that needs to be removed by a decorticator. A
range of specialised machines are available for this task. A range of small rice hullers (both
manual and powered) is available.
Less rice is broken during hulling if the rice is parboiled first. Rice polishers are available for
removing the rice bran after hulling.

B.3.-Pounding/Milling

Three main types of grain mill are available: Plate mill; Hammer mill; Roller mill.

The choice of mill depends on the raw material and the scale of production. Hammer mills are
almost universally used throughout the developing world. Plate mills are widely available in
West Africa.

Roller mills are not used at the small scale because of their high cost and maintenance
requirements.

The plate mill is usually limited to about 7kW and is derived from the stone mill or quern.

Two chilled iron plates are mounted on a horizontal axis so that one of the plates rotates and
the grain is ground between them.

The pressure between the two plates governs the fineness of the product and is adjusted by a
hand screw.

There are manual versions of the plate mill available, though they are arduous and hard work
to use.

Small-scale hammer mills range in size from 2kW to 20kW. They consist of a circular chamber
in which beaters whirl at a high speed.

The milled grain is filtered out through a perforated plate that runs around the edge of the mill
chamber.

The size of the holes in the perforated plate determines the fineness of grinding of the
particles.

Most grains can be ground in a hammer mill.

Grain for human food is ground to a 1mm particle size while animal food is ground to a 3mm
particle size.

Hammer mills cannot be used for wet milling. Roller mills crush the grains rather than milling
them into smaller particles. Roller mills are usually used for animal food. It is important to
ensure that the grains have the optimum moisture content before milling. If the grain is too
dry and hard, it is difficult to break down and requires more energy to convert it into flour. If
the grain is too moist, the material sticks to the mill. The optimum moisture content varies
between cereal types and with the particular mill being used. Dry grain can be conditioned by
soaking in water. Moist grain can be dried before grinding. Different cereal grains have
different milling and grinding requirements. See the individual grains for more details.

B.4.-Paraboiling

Parboiling rice is an optional step, but one that improves the quality of hulling as it results in
fewer broken grains. About 50% of all rice grown is parboiled.
Parboiling involves soaking and heating the rice which pre-cooks the grains, loosens the hull,
sterilises and preserves the rice.At the village level, parboiling is carried out in large pans over
an open fire. Rice parboilers, that improve the efficiency of cooking, are available.

B.5.-Drying

Prior to storage or further processing, cereal grains need to be dried. The most cost-effective
method is to spread out in the sun to dry. In humid climates it may be necessary to use an
artificial dryer.

Simple grain dryers can be made from a large rectangular box or tray with a perforated base.
The grain is spread over the base of the box and hot air is blown up through a lower chamber
by a fan.

The fan can be powered by diesel or electricity and the heat supplied by kerosene, electricity,
gas or burning biomass.

Cereal grains should be dried to 10-15% moisture before storage.

B.6.-Storage- SECONDARY PROCESSING

Dried grains are stored in bulk until required for processing.

The grains should be inspected regularly for signs of spoilage and the moisture content tested.
If the grain has picked up moisture it should be re-dried. Grains are often protected with
insecticides and must be stored in rodent-proof containers.

3.- Raw materials:

The quality of raw materials has an influence over the quality of the products. High quality raw materials
should be used.

Small-scale bakers do not normally have facilities for flour analysis and rely on information supplied by
the miller or wholesaler. There are a few simple tests that they can carry out which give useful
information about the flour quality.
3.1.-Flour

Flour can be milled from a variety of cereals. The type available in each country or region may
depend upon the types of cereal grown, although wheat flour tends to be available in most
places.

Wheat flour

Wheat flour contains proteins known as glutens. These are capable of forming a strong elastic
network within the dough, which is very useful when making leavened bread.

The protein network traps the gas that is given off by the yeast during fermentation. This
causes the dough to increase in volume and produces a bread with a light texture.

If flours that are low in gluten are used to make leavened bread, the gas escapes and the
bread is flat and heavy.

Wheat flour is available in different grades according to the degree it is extracted from the
whole wheat grain. Flours of different extraction rates include the following:

- Wholemeal flour - 100% extraction

- Wheatmeal flour - 90-95% extraction

- Straight run flour - 70-72% extraction

- Patents - 20-40% extraction

Non-wheat flours

There are a variety of non-wheat flours available that can be mixed with wheat flour to make
bread.

Cassava flour is a fine white powdery flour that has a shelf life of up to one year. It is widely
used as a staple food and for the production of a range of fried and baked goods including
bread, cakes and biscuits.

Cereal flours, especially from maize and sorghum, which are both staple crops, are used to
make breads and snackfoods. Sorghum is mainly used to make bread or porridge. Maize is
used to make tortillas, snacks and for the production of cornflour and thickeners.

Soy/composite flour is a fine creamy flour that is combined with maize flour or other cereal
flours to increase the protein content and balance the amino acid composition of the composite
flours. In this form it is used as a breakfast porridge and as a weaning food.

- Different types of wheat flour -

Different types of wheat flour are available in each country. Wholemeal flour is used for the
production of brown bread, rolls and other high fibre products.

Atta is a wheat flour that is suitable for making chappatis. It is also available as a wheatmeal
flour.

Special bakers flour (bread making flour) is a strong flour that is used for bread, rolls and
pastry. Bakers flour should contain a good quality gluten so that it can produce a light bread.
Biscuit flour. This is a special blend of flour that is made for mechanical biscuit plants.

Self raising flour. This flour is a soft flour that is fortified with a chemical aerating additive
similar to baking powder. It is used for making chemically aerated breads such as soda bread.
Soft flour is used for cake making.

3.2.-Raw materials: Maize

Maize (Zea mays ssp. mays) is a cereal grain that was domesticated in Mesoamerica. It is
called corn in the United States, Canada, and Australia, but in other countries that term may
refer to other cereal grains. It is called mealies in southern Africa. Hybrid maize is preferred by
farmers over conventional varieties for its high grain yield, due to heterosis ("hybrid vigour").
Maize is one of the first crops for which genetically modified varieties make up a significant
proportion of the total harvesting.

Because it is cold-intolerant, in the temperate zones maize must be planted in the spring. Its
root system is generally shallow, so the plant is dependent on soil moisture. As a C4 plant (a
plant that uses C4 photosynthesis), maize is considered a substantially water-efficient crop,
but it can be sensitive to drought, mainly at the time of silk emergence, when the flowers are
ready for pollination. In the United States, a good harvest was traditionally predicted if the
corn was "knee-high by the Fourth of July", although modern hybrids generally exceed this
growth rate.

Maize used for silage is harvested while the plant is green and the fruit immature. Sweet corn
is harvested in the "milk stage", after pollination but before starch had formed. Field corn is
left in the field very late, in order to thoroughly dry the grain. The importance of sufficient soil
moisture is shown in many parts of Africa, where periodic drought regularly causes famine by
causing maize crop failure.

Cultivars of maize

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Liliopsida

Order: Poales

Family: Poaceae

Genus: Zea

Species: Z. mays

Binomial name

Zea mays
4.- Proximate composition of cereal grains (FAO, 1999)

Crude Crude Crude Available

Cereal Ash
protein fat fibre carbohydrate

Brown ri 7,3 2,2 1,4 0,8 64,3

Sorghum 8,3 3,9 2,6 4,1 62,9

Rye 8,7 1,5 1,8 2,2 7108

Oats 9,3 5,9 2,3 2,3 62,9

Maize 9,8 4,9 1,4 2,0 63,6

Wheat 10,6 1,9 1,4 1,0 69,7

Barley 11,0 3,4 1,9 3,7 55,8

Pearl mil 11,5 4,7 1,5 1,5 63,4

5.- Maize

Maize can either be wet or dry milled. In dry milling, maize is ground between stones or by
using a hand-powered plate mill or at a larger scale, using a hammer mill or powered plate
mill.

In wet milling, the grain is soaked and allowed to ferment slightly to improve the flavour
before milling with a hand or pwered plate mill.

Maize is sometimes soaked in alkaline water to facilitate removal of the bran before it is milled.
If the maize meal is not used whole, it is transferred to a flat basket and shaken so that the
bran is separated from the floury endosperm.

The flour is sometimes ground again to make a finer product. The bran is often used to feed
chickens.

Maize has a relatively high fat content and tends to go rancid quickly. Ground maize meal
therefore has a short shelf life.

6.-Paddy rice

In some countries paddy is parboiled before the husk is removed. Parboiling is the partial
cooking of the rice to gelatinise the starch, which makes the grain tougher. There is also a
slight change in flavour which some people prefer.

The toughening process makes the seed more resistant to insect attack and to shattering
during husking. It also helps to prevent absorption of moisture from the air during storage.
The parboiling process involves three stages:

- soaking or steeping of the paddy in cold or hot water to increase its moisture content

- steaming to gelatinise the starch in the kernel

- drying.

The rice should be dried carefully after parboiling to minimise losses. Husking paddy, which is
sometimes referred to as de-husking or milling is the process of removing the outer husk.
Husked paddy is referred to as brown rice, whereas de-husked (or polished) rice is white rice.
Brown rice is nutritionally superior to white rice as it contains some of the bran which contains
protein and vitamin B1 (thiamine).

7.- Millet

The outer layers of some varieties of sorghum seed (usually the red seed varieties) contain
tannins that are slightly toxic, have a bitter taste and inhibit the digestion of proteins. For this
reason, sorghum is generally hulled before grinding into a flour.

Traditionally sorghum and millet is ground by hand using querns or hand plate mills.

The seed is winnowed to remove foreign matter, then put into a large mortar and wetted. It is
then pounded to strip the bran or shell from the grain, followed by winnowing to get rid of the
bran, Pounding and winnowing are repeated several times to get a good quaity milled seed.

The milled seed is washed to remove any small pieces of bran and soaked in water for 24
hours to condition or temper it. The grain is dried to the correct moisture content then re-
ground using a pestle and mortar.
PROCESSING UNIT

SMALL SCALE - Scan in layout of bakery from Bathie

B.- MEDIUM SCALE

Scan in layout of bakery from Bathie

Operation: Cleaning and grading -

Prices Codes Cost ($US)

1 0-170
2 171-850

° Suppliers of cleaning and grading equipment

Equipment Name of the

Scale Technical description Price code Ref. Images
cathegory equipment
Seed A range of electric powered cleaners
S-M Cleaners/Graders TA that are suitable for processing grains 11
Range and pulses into high quality seed.
These grain cleaners are suitable for
installations in which control of dust is
Seed
a premium requirement. The
M-L Cleaners/Graders TAE 11
machines are totally enclosed to
Range
minimise the emission of dust.
Electrically powered.
This machine is used for cleaning and
grading of grains. It is manually
operated and separates impurities like
Hand Operated Grain
S-M stubble, chaff and dirt from the grain. 11
Cleaner
There are 3 extra sieves to make it
suitable for a variety of cereals and
pulses. Throughput 150kg/hour.
This machine can be operated
manually or by electric motor. It
Pedal-cum-Power
removes stubbles, dirt and broken or
S-M Operated Grain 11
small size grain to deliver clean
Cleaner
graded grain. Throughput 200-
400kg/hour.
Moisture content of rice grains is
increased by a humidifier before
feeding between milling rollers for
skinning and polishing. Rice bran is
removed by centrifugal fans.
Rice Polishing Machine
M-L Percentage of broken rice grains is 4 11
RS 40
Cleaners less than 2%, produces export quality
rice. Good design, easy and safe to
operate. Automatic control on input
and output. Throughput 4 tonnes per
hour.
Removes bran by creating friction
between rice grains and
emery/grinding net (1st stage) then
between rice grains and
blade/grinding net (2nd stage). Rice
M-L Rice whitener VSW 40 bran is removed by a centrifugal fan. 4 11
Rice with high humidity (15-19%) can
be used. There is a low percentage of
broken rice grains after 2 stages of
whitening: 6-12%. Throughput 3-4
tonnes per hour.
This machine is most suited as a
precleaner before the storage of
seeds. Variable speed drive ensures
accurate quality separations at high
M-L Screen Air Separator 3 11
capacity. Totally enclosed aspiration
system with cyclone provides dust-
free working in the plant. Throughput
100-2000kg/hour.

Sab-Pre Cleaner and This machine is used for fine cleaning

M-L 11
UB Fine Cleaner and grading.
 An electric powered machine for
Grain Cleaning
M-L cleaning milled rice. Throughput 3 11
Machine
500kg/hour.

M-L Grain Cleaner Grain cleaning machine. 11

An electric powered machine used for

Grain - Seed - Flour
M-L cleaning and grading various types of 11
Cleaner and Grader
cereals. Throughput 500kg/hour.

Used for separating food groups such

as peanuts and dhal etc. into different
M-L Mechanised Grader sizes where grading by size is 3 11
required. Throughput 0.5-3.0
tonnes/hour. Electric powered.
Used to finely grind a range of cereals.
Control of air allows suction of lighter
impurities/seeds as desired. Pre and
post aspiration system with collection
M-L Clean - O - Grader 3 11
chamber and cyclone ensures dust
free working in the plant. Throughput
100-2000kg/hour. Electric or battery
powered versions available.
Used for optimum continuous
screening at maximum efficiency and
M-L Gyro Screen feed rate. Throughput 125- 3 11
500kg/hour. Either diesel or electric
powered.

Screening machine and density

S-M Screener 11
separator for grains.

Power operated (electric) equipment

for separation of milled wheat into
Grain - Flour various fractions which are collected
S-M 3 11
Separator at different outlets. Suitable for small
scale processing units. Throughput
80-120kg/hour.

This machine is used for 3 functions -

Graders to separate hulls mixed with unhulled
seeds; to recover oil bearing kernels
S-M Precision Air Classifier from the hulls; and to separate light 2,3 11
materials from heavy materials.
Throughput 150-2000kg/hour. Electric
or diesel powered.
This machine grades the seeds on a
gravity basis into heavies, mediums
and lights so that the best quality
M-L Gravity Separator 3 11
seeds can be made available for
export. Throughput 500kg/hour.
Electric or diesel powered.
This machine can be used at different
stages in rice processing: to separate
long and short paddy grains; to
eliminate large (lumps of earth etc.)
S-M TSR 150 Sorter or small (sand, seeds etc.) foreign 11
matter; to remove white rice
fragments; or to separate broken and
whole grains. Throughput 150-
2000kg/hour.

Pressure/vacuum gravity separators.

M-L Gravity Separator Throughput 100-2000kg/hour. Electric 3 11
or battery powered.

Circular motion screener is widely

used for removal of oversized and
S-M Screen Separators undersized material. Throughput 100- 3 11
2000kg/hour. Electric or battery
powered.
 Products include cleaners, graders,
M-L Vibro-Separators 11
destoners, screens and separators.
For separating dry bulk particles that
Hi-Cap Gravity
S-M are similar in size and shape but 11
Separator
different in weight.
For separating paddy grains.
S-M Paddy Separator Throughput 750kg/hour. Electric 2 11
powered.

B- Suppliers of cleaning and grading equipment

Acufil Machines India

Central Institute of Agricultural Engineering India

Forsberg Agritech India PVT Ltd India

Goldin (India) Equipment (PVT) Limited India

John Fowler India Limited India

Premium Engineers PVT Ltd India

Rajan Universal Exports Manufacturers PVT Limited India

Kundasala Engineers Sri Lanka

Kongsonglee Kanchang Thailand

Sai Gon Industrial Corporation (SINCO) Vietnam

Gauthier France

Marot France

Alvan Blanch UK

C- Operation: Quality control -

°Suppliers for testing and quality control

Equipment Name of
Scale Technical Description Price code Reference Image
category Equipment

Made of stainless steel (0-

150 C), this thermometer
comprises a mercury-
filled, toughened bulb,
thermometer
Temperature with an anti-roll cap.
S-M general 1 2
control Seven versions are
purpose
available, differing in
temperature range and
graduation. Length:
30.5cm.

This measures the weight

of foods. The add-and-
weigh facility allows the
continuous weighing of
add and wegh
Weight control S-M ingredients to be carried 1 2
scale
out in the same bowl.
Measurements are carried
out in 25g increments.
Capacity: 3kg.
 These heavy duty,
hanging scales have an
S-M hanging scale 1 2
adjustable tare. Capacity:
30kg x 100g.

These scales weigh

bulky/large materials such
as sacks of flour. The
equipment includes a cast
portable
M iron box, steel knife 3 2
platform scale
edges, and a platform-on-
wheels. Weight of scales:
250kg. Dimensions: 40.6
x 63.7cm.

These scales weigh in 1g

increments. Any type of
bowl or solid food can be
placed onto the scales
electronic directly. There is also an
S-M 1 2
scale add-and-weigh feature,
and an automatic cut-off.
Capacity: 4kg.
Dimensions: 15 x 16 x
3cm.

This jug can be used as

either a measuring jug or
a mixing bowl. It is
fabricated from heat-
resistant polypropylene
and can withstand boiling
S-M mixer jugs water. The jug is 1 2
graduated in pints, fluid
ounces and millilitres with
an overall capacity of 2
Volume control
litres. Smaller jugs (0.57
and 1.1 litres (1 or 2
pints)) are also available.

pyrex This measuring cylinder

S-M measuring has a capacity of 10- 1 2
cylinders 250ml.

battery This portable pH meter

pH control S-M operated pH has a range of pH 2-12, 1 2
meter with 0.1 pH accuracy.
 This is a self-contained
and portable instrument
designed for accurate pH
reading. The meter has an
LED display for easy
pH meter
S-M reading. Range: pH 0-14. 1 2
digital
Accuracy: pH +/- 0.01
unit, mV +/- 0.1% of full
scale. Temperature
compensation: 0-100°C.
Power supply: 230V.

This easy to use, hand

held pH meter is
completely water proof
and can be completely
imersed in water. It has
an easy-to read LCD and
a positive push-button
ON/OFF switch. The
display indicates when a
stable pH value has been
Waterproof
reached, ensuring that
S-M pocket pH 1 29
only accurate readings are
meter
taken. Calibration is
automatic and can be
performed easily , even
by non-technical
operators. The meter has
an auto-switch-off feature
(after 10 minutes) that
prolongs the life of the
batteries and gives up to
300 hours of use.

This combination model

measures pH, EC
(conductivity) and TDS
(for measuring fertiliser
application). It is an
easy-to-use, hand held
GroCheck meter that is battery
S-M Meter pH, EC operated (total battery life 1 29
and TDS is about 150 hours). It is
supplied complete with
probe, pH 7 buffer, 1.41
EC and 1500ppm
calibration solutions, a 9V
battery and instruction
manual.

This battery-operated
waterproof tester is
designed for high
Combo accuracy pH, EC/TDS and
Waterproof temperature
S-M 1 29
pH/EC/TDS measurements.
tester Calibration and
temperature
compensation is
automatic.
 A range of pH meters is
available form Fisher
Fisher Accumet Scientific. Easy to use,
S-M (AP71) pH hand-held models come 1,2 29
meters with a range of
specifications and in
various prices.

This meter can be used to

S-M Brine meter measure the percentage 1 2
of salt in a solution.

This hand held equipment

is a two scale unit that
measures specific gravity
Brine control
Fisherbrand and the concentration of
salt salt in water (parts per
S-M 1 29
water/brine thousand (ppt)). It has
unit automatic temperature
compensation. The meter
measures salinity from 0-
100ppt.

These are ladles which

Testing samplers for are dipped into milk to
M 1 2
equipment milk obtain a sample for
testing.

These refractometers are

handheld, easy to use and
accurate, with a focusing
eye piece. Nine models
are available, that cover a
range of applications and
measurement scales.
Some models have
automatic temperature
Fisherbrand compensation (ATC)
S-M 1 29
Refractometers between 10 and 30C. The
Brix scale is used to
measure the sugar
concentration in solutions
Refractometers
such as fruit juice, wine
and soft drinks. Different
sizes are available as
follows: 0-18 Brix; 0-32
Brix; 28-62 Brix; 45-82
Brix; 58-90 Brix.

Pocket Comes with leather

S-M 1 29
Refractometer carrying case.

This measures sugar

Sugar content. The following
S-M 1 29
Refractometer size ranges are available:
0-45% and 40-85%.
 This high specification
water filter removes the
chlorine taste, organic
particles and herbicides
from water. Easy
installation, no plumbing
sodastream
skills are needed.
filterstream
S-M Continuous supply of 1 22
on line water
purer water from an
filter unit
extra tap fitted on the
sink. Up to 2000 litres
from one cartridge,
Water recommended
treatment replacement interval is 6
months.

This is used to treat

water by destroying
bacteria using ultra-
violet light. It uses a
UV water
single phase, 220V 50Hz
M disinfection 1 2
power supply, or
unit
alternatively it can be
battery-operated. Water
flow is at 750 litres per
hour.