doughLAB
The doughLAB is a flexible dough rheometer with conventional z-arm mixing action.
The doughLAB includes a user-friendly Windows software program with traceable calibration designed for both millers and researchers, and automated water dispensing (no need for a buret). The mixing chamber and blades are detachable for easy cleaning. It has programmable temperature and mixing energy to mimic commercial processes, evaluate finished dough performance, research the response of a dough to changing stress and perform world standard methods for water absorption and flour quality.
Determine dough mixing profile, development time, stability, softening and other quality parameters of wheat, rye and durum doughs for milling, baking, and food applications. Flour, wholemeal, semolina and formulations containing ingredients and improvers can all be tested. Create custom tests for bread, pizza crust, pastry, cookie, cracker, pasta and noodle doughs.
Features and Benefits
- Programmable: Industry standard flour/dough quality method included in the software library, plus users can create their own methods.
- Traceable: Calibrated in standard and traceable torque units (Nm). Complies with ISO9000 and Quality System requirements.
- Streamlined: Integrated, automatic water dispensing with “drip” function and temperature control.
- Automated: Test configurations, data, and analysis programs stored in software and easily transferable.
- Versatile: Choice of 50g and/or 300g mixing bowls. Programmable temperature to study dough performance during heating, cooling and gelling. Variable speed mixing to study stiff doughs, novel formulations, evaluate a dough’s response to changing stress and mimic commercial mixing.
- Fast: Use high-energy mixing for high-throughput testing.
- Secure Results: Software’s password protection and single-page report with traceable data comply with Electronic Registration/Electronic Signature requirements.