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The Rheofermentometer enables the evaluation of the fermentative capacity of flours and yeast activity.
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The Mixolab System measures real-time dough behavior with regard to the dual constraint of kneading and temperature
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The Consistograph test makes it possible to determine the water absorption capacity of a flour and the consistency of dough.
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The Alveograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour.
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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.
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The AlveoConsistograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour at constant hydration and at adapted hydration.
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Contact us online or call 866-435-7897 to request a quote, discuss your application or arrange a product demonstration.
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