Rheological Analyzers
Rheological analyzers measure the physical properties of flour when mixed with water to form a dough as critical indicators of processing and final product quality. These automated analyzers measure dough properties such as extensibility and baking strength, behavior during mixing and heating to determine protein and starch quality, and behavior during proofing and correspond to numerous international standards.
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Product
Alveograph Test Series
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The Alveolab and AlveoPC analyzers are internationally recognized as the essential and standard tool used to measure rheological properties (tenacity, extensibility, elasticity, and baking strength) of dough, and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.
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Product
CHOPIN Technologies
Mixolab 2
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The Mixolab 2 automated analyzer is used to measure the rheological characteristics of dough during mixing, as well as the quality of starch and protein to enhance the quality of baked goods and for improved manufacturing process control.
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Product
CHOPIN Technologies
Rheo F4
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The Rheo F4 provides complete analysis of the proofing properties of flours by measuring the production of CO2, the volume of dough, as well as its porosity and tolerance during proofing.
