Innovative Dough Testing with Temperature and Mixing Speed Programming

Back to the news archive

Tue 17 Dec 2002

Newport Scientific has now made flour testing easier than ever with the release of doughLAB for studying the dough mixing profile of flour and ingredients.

doughLAB has been developed to meet the demands of the modern milling, baking and Asian foods laboratories. It enables the user to understand the quality and processing characteristics of the flour they are using by running the familiar standard dough tests (water absorption and dough development time, stability and softening) and more complex custom tests.

Demonstrated at RACI Cereal Chemistry Division conference 2002 in Christchurch, New Zealand, and AACC Annual Convention 2002 in Montreal, Canada, doughLAB is the smartest dough rheometer ever.

doughLAB features flexible mixing speeds to simulate modern, high energy commercial dough mixers and on board PC for fully automated operation. The innovative design integrates everything you need to run a dough test, from the water supply right through to the computer, into a single, compact instrument. The on board PC takes control of water dispensing and mixing speed to make and mix the dough, recirculating water to control the dough temperature, and data acquisition for analysis and storage.

Traceable calibration has been included so doughLAB results are accurate and reliable every time you run a test.

Back to the news archive · Jump to the top