The determination of the flour quality and its processing characteristics are a basic demand in the milling and baking industries for ensuring optimum and uniform flour qualities for the manifold baking and noodle products.
•Measure the water absorption of flours
•Determine the rheological properties of the dough
•Check production and flour blends in the mill
•Test rye flour, sponge batters, egg foam, etc.
•Special applications e.g. for chocolate, chewing gum, fish, cheese, meat etc.
•Test full formula doughs