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.


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