Flour & Dough Testing

Product catalog summary

Overview: The micro-doughLAB is a compact dough mixer and analysis system designed for small-scale testing (4g samples) of flour and dough quality. It measures water absorption, dough mixing profile, and elasticity, making it ideal for researchers, plant breeders, and professionals with limited or valuable samples.

Features and Benefits:

Small Sample Size: Utilizes a 4g micro scale bowl for testing.
Elasticity Test: Evaluates viscous and elastic properties in a single test.
Programmable Settings: Allows for temperature and mixing energy adjustments to simulate commercial processes.
Automation: Features integrated temperature control and automated water dispensing.
Fast and Efficient: High-energy mixing for rapid testing and easy cleanup with a disassemblable bowl.
User-Friendly: Operates with Windows software, offering real-time graphs, data analysis, and customizable methods.
Traceability and Security: Calibrated in standard torque units, compliant with ISO9000, and features password-protected software.

Applications: Suitable for early-stage breeding, rapid testing methods, and quality verification of flour. It supports a wide range of products including wheat meal, flour, semolina, and various baked goods.

Specifications:

Power Requirements: AC 115/230 V ± 10% 50/60 Hz, 500 VA.
Computer Requirements: Compatible with Windows XP (SP2 or SP3) or later.
Dimensions and Weight: 380x320x550 mm, 25 kg.
Data Interface: USB B type.
Temperature Range: 5°C to 95°C, with a heating/cooling rate of ±6°C/minute.
Speed and Torque Range: 0 – 200 rpm and 0 – 1000 mNm respectively.
Dispenser Range: 0 – 5 ml.

Catalog excerpts

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

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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...

Open the catalog to page 2

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