Farinograph
Water absorption, dough development and stability
Quality control
From laboratory evidence to performance in the bakery.
Analytical results are interpreted alongside wheat, milling conditions, dough process and the customer’s finished product.
Core analytical equipment
Each instrument answers a different production question. The controlled portal can connect approved batch results to the relevant product and customer.
Alveograph
Dough strength, extensibility and P/L balance
Extensograph
Resistance and extensibility over resting time
Falling Number
Alpha-amylase activity screening
Glutomatic
Wet gluten quantity and gluten index
SDmatic
Starch damage assessment for process control
NIR analysis
Rapid compositional screening
Texture Analyzer
Objective texture and finished-product measurements
Professional baking laboratories
Traditional, industrial, fantasy-bread and confectionery trials.
Application trials connect instrumental data with mixing, fermentation, shaping, baking, volume, crumb and texture observations.