The instrument uses the traditional 20 minutes test and the new 10-minute high-speed mixing test (AACCI 54-70.01). The 10 minutes test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed method more closely resembles today’s bread making processes.
Results are presented in FU or SI units.
A small scale (4g) dough mixer and analysis system to determine the quality and processing characteristics of flour and dough. The small sample size is ideal for researchers, wheat breeders, grain handlers, millers and bakers with limited sample and/or valuable samples. It can be used to screen breeder lines, develop rapid and small scale methods and to establish the performance, specification, water and mixing requirements of flour. It enables users to save time and money by accurately and quickly identifying the best flour for their application. It is easy to use, compact, reproducible, accurate, and cleans up quickly.