Helps to determine the dough rheology properties by a resistance method.
Ideal Baking results by determination of the rheology of the dough
Test your flour improver before using.
Results are applicable to real baking process.
User-friendly and dynamic.
Comply with the international standard methods.
The instrument can be used for the following applications:
- Pasta Products
Results that can be indicated by the instrument:
- Flour Water absorption
- Viscoelastic of the dough
- Dough constancy and stability
- Dough evolution time
- Dough softening
- Baking behavior
- Gluten index
- Flour Milling
- Feed mills and Feed factories
- Brewing industry
- Cereal farmers
- Grains Dealers
- Starch factories