Grain & Flour Products:Rheology

Rheofermentometer

Rheofermentometer »

The Rheofermentometer enables the evaluation of the fermentative capacity of flours and yeast activity.

Mixolab® System

Mixolab® System »

The Mixolab System measures real-time dough behavior with regard to the dual constraint of kneading and temperature

Consistograph®

Consistograph® »

The Consistograph test makes it possible to determine the water absorption capacity of a flour and the consistency of dough.

Alveograph®

Alveograph® »

The Alveograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour.

AlveoExpert

AlveoExpert »

AlveoExpert is a piece of user-friendly software designed to help millers with their decision-making process throughout all of the critical stages of the wheat-to-flour transformation chain.

AlveoConsistograph®

AlveoConsistograph® »

The AlveoConsistograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour at constant hydration and at adapted hydration.




Contact us online or call 866-435-7897 to request a quote, discuss your application or arrange a product demonstration.





Contact Us Online or call 866-435-7897

Electrodes - Lab/Industrial - Click here for more info.


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