Farinograph dosing

Farinograph dosing allows the rheological quality of flour to be assessed by measuring water absorption and dough behavior during kneading. Ideal for optimizing breadmaking processes.
Examples of matrices: wheat flours, bread mixes, cereal products.
Associated methods: AACC method, ISO 5530-1 standard.

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If you have any specific requirements, please do not hesitate to specify them when submitting your request: our scientific team makes every effort to respond accurately and responsively.
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