- Flexible dough rheometer with variable temperature and variable energy input to emulate commercial mixing, research the response of a dough to changing stress, and perform international standard methods for dough rheology using conventional z-arm mixing action
- Menu driven software and on board computer
- Determines water absorption, dough mixing profile, development time, stability and softening
- Applications include wheat, rye and durum doughs for milling, baking, and foods laboratories using the conventional test configuration
- Easily created customized test routines
