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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:

  • Grains
  • Flour
  • Gluten
  • Pasta Products
  • Dough

 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

 Related fields:

  • Flour Milling
  • Bakeries
  • Feed mills and Feed factories
  • Brewing industry
  • Cereal farmers
  • Grains Dealers
  • Starch factories