New AACCI approved doughLAB method

AACCI Method 54-70 measures the mixing properties of dough in the doughLAB using high energy mixing.

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 and better emulates the high work rates commonly used in the dough mixers that are integral to modern, rapid bake systems.

Read more about the new method.