Publications

Brochure - Analysis solutions for flour milling Download
doughLAB Method brochure Download
doughLAB Standard Method - doughLAB 06.01 Download
Product Overview Download
Product sheet - doughLAB Download
doughLAB Standard Method - doughLAB 06.01 Download
Farinograph Equivalent Method - doughLAB 04.01 Download
General Flour Testing Method - doughLAB 01.01 Download
Method for Effects of Additives to Flour Quality - doughLAB 02.01 Download
Premixed Dough Method - doughLAB 05.01 Download
Semolina Method - doughLAB 03.02 Download
  • June 28, 2018

    Improved reproducibility in flour testing

    It's well known in the milling and baking industry that instruments used to test the dough-making properties of wheat flour show instrument-to-instrument differences. This creates inefficiencies and can lead to disputes. Perten Instruments addresses this through new developments which benefits millers and bakers.

    Read more about Improved reproducibility in flour testing

  • June 26, 2018

    Identifying dough development peaks

    When testing flour for properties like dough development time and flour absorption, correct identification of the peak resistance is both critical and tricky. The doughLAB uses advanced algorithms to do this, protecting millers and bakers from costly mistakes.

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  • December 3, 2015

    Milling the perfect flour

    What is a perfect flour? It depends on the intended end-use and there is no single set of quality characteristics that meet all needs for all end products for which flour is an important ingredient. Flour is both a functional and nutritional ingredient and both sets of traits need to be measured, starting with wheat testing at the intake.

    Read more about Milling the perfect flour

  • November 26, 2015

    Comparison of Old and New Dough Mixing Methods and their Utility in Predicting Bread Quality

    Read more about Comparison of Old and New Dough Mixing Methods and their Utility in Predicting Bread Quality

  • June 25, 2014

    doughLAB – Improved Flour Analysis

    The doughLAB provides AACCI approved analysis of water absorption, dough development and mixing tolerance in wheat flour. It's a modern instrument which provides significant benefits over older type dough rheometers.

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  • September 30, 2013

    AACCI Approved doughLAB Method

    New AACCI Method 54-70.01 measures the mixing properties of dough in the doughLAB using high energy mixing to better emulate the high work rates commonly used in the dough mixers that are integral to modern, rapid bake systems.

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  • September 17, 2013

    New AACCI approved doughLAB method

    The method improves prediction of bread flour processing requirements, commercial baking results and suitability for modern bakeries, produces a full dough mixing curve in 10 minutes.

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  • October 17, 2011

    doughLAB in Farinograph™ check sample service

    The doughLAB is an evolution of current flour analysis equipment, and was designed to mimic the conditions under which current standard analyses are performed

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  • December 1, 2010

    High-speed durum semolina quality tests on doughLAB

    doughLAB enables manufacturers to select the correct processing conditions for producing the best pasta. Testing at higher energy input produces more rapid, accurate and relevant results.

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  • May 18, 2010

    doughLAB tests for the effects of flour additives on dough quality

    The effects of several additives on dough quality were examined on the doughLAB, a z-arm dough mixer that tests the quality and characteristics of doughs.

    Read more about doughLAB tests for the effects of flour additives on dough quality