The doughLAB is a flexible dough rheometer with conventional z-arm mixing action. It uses standard or custom test configurations to determine water absorption, dough mixing profile, development time, stability and softening of wheat, rye, durum and composite flours for milling, baking, and foods laboratories.

The doughLAB incorporates programmable mixing speed to study the response of a dough to changing stress and to incorporate ingredients, and high speed/energy mixing to better match the high energy input of modern commercial mixing of bread dough. The temperature can be controlled to measure the heating and gelling characteristics of a dough. The doughLAB includes integrated water dispensing, Windows software to control both testing and analysis, and traceable calibration.

 
Features and Benefits

• Performs Conventional Tests: Measure water absorption, dough development time, stability, softening and other dough mixing profile parameters using established standard methodology.
• Programmable Mixing Speed: Perform fast tests, increase sample throughput, research dough response to changing stress, incorporate ingredients, study stiff doughs and novel dough formulations and use high energy mixing to emulate commercial mixing processes.
• Programmable Temperature: Measure the heating and gelling characteristics of dough.
• Emulate Flour Blending: Create a blended reference file which simulates the result of commercial scale flour blending.