Flour &Dough T esting Water Absorption, Dough Mixing Profile plus Elasticity

The micro-doughLAB is a small scale (4g) dough mixer and analysis system to determine the quality and processing characteristics of flour and dough. Measure absorption (amount of water required for a dough to reach a defined consistency), dough mixing profile (development time, stability, softening and other quality parameters) and dough elasticity in one instrument. The small sample size is ideal for researchers, wheat breeders, grain handlers, millers and bakers with limited sample and/or valuable samples. Users can save time and money by accurately and quickly identifying the best flour for...