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Dough evaluation processes folded into single instrument

Predicting the processing characteristics and breadmaking potential of dough usually requires two instruments—one for evaluating viscosity and another for determining elasticity. The new Micro-doughlab from Perten Instruments does both. The small scale—4 g flour—instrument is suitable for researchers, grain handlers, millers and bakers. It features integrated temperature control, variable temperature and energy input rates and high torque making it capable of testing a wide range of products including wheat meal, flour, semolina, rye and durum, to name a few. It can also be used for testing full formulations for milling and baking. The Perten Instruments Group

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