CGI approved analysis of flour water absorption, dough development and mixing tolerance. The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters.
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The instrument uses the traditional 20-minute test and the new 10-minute high-speed mixing test (AACC 54-70.01). The 10-minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high-speed method more closely resembles today’s bread making processes. Results are presented in FU or SI units.
Features and Benefits
doughLAB information will be useful to:
|Power Requirements||AC 220/240 V ± 10% 50/60 Hz, 1200 VA.|
|Computer Requirements||PC with Windows Vista or later operating system.|
|Dimensions (HxWxD)||370 x 490 x 970 mm.|
|Net Weight||91 kg incl. bowl.|
|Data Interface||USB B type.|
|Temperature Range||10–80°C (variable).|
|Water supply||1 L/min at maximum, 100 kPa (at instrument), <25 °C. (Chilled water supply required for operation below room temperature.)|
|Heating Rate||2.5°C/minute max.|
|Cooling Rate||5°C/minute max. (depending on cooling system).|
|Temperature Monitoring||Sample, bowl and water.|
|Speed Range||0, 10-200 rpm.|
|Motor Torque||Up to 25 Nm.|
|Research Areas||Food & Agriculture|
doughLAB uses standard or custom test configuration to determine water absorption, and dough mixing profile of wheat, durum, rye, and composite flours for milling. This method indicates when dough will reach its optimum viscous and elastic properties for bread making.
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doughLAB determines flour water absorption, dough development time, stability and other dough mixing parameters in 20 minutes under AACCI 54-70.01 approved high speed mixing 10 minute test.
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