Just as it marks its 50th anniversary, the Wenger Technical Center earned accreditation for testing laboratories from the International Accreditation Service (IAS), Brea, Calif.
According to accreditation documents, the Wenger center met the requirements for a number of American Association of Cereal Chemists (AACC) and American Society of Agricultural and Biological Engineers (ASABE) standards. They include accredited tests for moisture measurement, starch gelatinization analysis, phase-transition analysis and rapid-viscosity analysis.
Founded in 1965 as a research plant in which Wenger could demonstrate its equipment and develop new processes, the technical center has grown into a research and development facility. Equipped with research- and production-scale extrusion and drying equipment, the center performs process evaluation, testing and laboratory analysis. It also assists with product planning and development and offers demonstrations. Based in Sabetha, Kan., Wenger Manufacturing Inc. produces single-and twin-screw extruders, horizontal dryers and toasting ovens, enrobing equipment and automated control packages.
“We have a range of testing equipment to aid us in analyzing raw materials and finished products [from breakfast cereal and pet food to aquatic feed and textured vegetable protein products] as well as nearly two dozen test procedures we can run within the lab,” says Rhonni Mitchell, tech center laboratory technician.
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