Lab-Station full story...
Do-Corder full story...
Stand-alone KE-19
full story...
TSE 20/40 Clam Shell full story...
Bio-Fuels Research for a Greener Tomorrow full story...
VISIT US AT:
2008 Corn Utilization & Technology Conference
June 2 - 4, 2008
Kansas City Marriott Downtown
Kansas City, MO
Booth # 209
Farinograph®-E: standard instrument designed for measuring flour quality and the processing characteristics of dough....
Extensograph®-E: standard instrument designed for measuring flour quality....
Amylograph-E: standard instrument designed for measuring the gelatinization properties and enzyme activity of flour...
Glutograph-E: instrumentation designed for testing the quality of wet and dry gluten...
Mixer/Measuring Heads: test sample material under practice-oriented conditions in our mixer/measuring heads...
Quality Control
Baking Conditions
The Maturograph and Oven Rise Recorder record the change in volume of a complete dough...
The Fermentograph records the gas formation (CO2) of a complete dough with all ingredients as a function of time...
Quality Control
Starch Viscosity
Standard instrumentation for measuring the viscosity of starch and starch containing products as a function of temperature and time...
Viscograph -E: measure native starch (wheat, corn, potato, rice starch) reliably and reproducibly, and get a complete profile of the rheological properties
Micro ViscoAmyloGraph®: measure the gelatinization properties of starch and flour...
