RESISTOGRAPH-12380

Product Code: RESISTOGRAPH

Helps to determine the dough rheology properties by a resistance method.

Ideal Baking results by determination of the rheology of the dough

Test your flour improver before using.

Results are applicable to real baking process.

User-friendly and dynamic.

Comply with the international standard methods.

The instrument can be used for the following applications:

Grains
Flour
Gluten
Pasta Products
Dough
Results that can be indicated by the instrument:

Flour Water absorption
Viscoelastic of the dough
Dough constancy and stability
Dough evolution time
Dough softening
Baking behavior
Gluten index
Related fields:

Flour Milling
Bakeries
Feed mills and Feed factories
Brewing industry
Cereal farmers
Grains Dealers
Starch factories