Baking / Milling quality control instruments

Farinograph®-AT: 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...

Baking Conditions quality control instruments

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...

Starch Viscosity quality control instruments

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 Visco-Amylo-Graph®: measure the gelatinization properties of starch and flour...