Features and benefits

Approved high speed rapid mixing method

Fast 10 minute high energy mixing AACCI Method 54-70.01.

Versatile

Choice of traditional 20 minute test, new 10 minute high speed mixing test and user defined methods.  Bake labs can create specific tests to study flour performance using variable temperature and high speed/energy mixing. Programmable temperature to study dough performance during heating, cooling and gelling/cooking. Variable speed mixing to study stiff and crumbly dough, novel formulations, evaluate dough response to changing stress and mimic commercial mixing.

Automated

Integrated bowl temperature control system. Integrated, automatic water dispensing with “drip” function for repeatable, operator independent measurement of water absorption.

User Friendly

Windows software with flour/dough quality methods included in the software library, plus user can create their own methods. Real time graphs, data analysis and diagnostics. Test configuration, data and analysis programs stored in software and easily transferable. Easy to use “routine user” mode.

Traceable

Calibrated in standard and traceable toque units (Nm). Complies with ISO9000 and Quality System requirements.

Secure results

Software password protection and single-page report with traceable data comply with Electronic Registration/Electronic Signature requirements.

Easy Clean Up

Bowl disassembles quickly for easy cleaning to increase sample throughput.

Virtual Blending

Millers can quickly calculate flour blends to meet target water absorption specifications using the software. Perform complex “what if” analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs.