The doughLAB is a flexible dough rheometer with conventional z-arm mixing action and automated water addition. It determines flour water absorption(WA), dough development time (DDT), and other dough mixing parameters. Mixing speed (energy) and temperature can be programmed to imitate commercial processes. It can evaluate flour, whole meal, durum semolina, bake mixes, formulations with ingredients and improvers, gluten, and finished dough. It is suitable for bread dough, plus its high torque range means it can also be used for dry and crumbly doughs such as pastry, cracker, noodle, and pasta doughs.
Dough Lab 2500 300g Mixing Chamber