DoughLAB Farinograph

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Tests on the rheological performance of flour

The rheological properties of pastes approved by the AACCI for measurement of water absorption of flour, dough development and tolerance of the mixture.


Advantages

  • Quick method – 10 minutes
  • Two bowl sizes – 50 or 300g
  • Integrated bowl temperature control system
  • Calibrated in standard and traceable unit (Nm)