Dough Quality System

The dough quality system determines the properties of dough like water absorption of flour, dough development time and other dough mixing parameters.

It is used worldwide by bakers and food technicians in building bakery formulations. The graph resulted from the analysis gives bakers a good snapshot of the flour’s properties and how the flour will react in different stages of baking, which helps them pick a certain flour for any given purpose. Millers use the instrument to access the properties of the flour, to ascertain whether changes need to be made in the mill. Peak time may be used as a target mix time for optimal gluten structure and resilience. Stability may be used as a method of determining desired cell structure before irreparable gluten breakdown occurs.



Standard Dough Quality System

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.

Micro Dough Quality System

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.