AACCI approved analysis of flour water absorption, dough development and mixing tolerance.
The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters. The instrument uses the traditional 20 minute test and the new 10-minute high-speed mixing test (AACCI 54-70.01). The 10 minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed method more closely resembles today’s bread making processes. Results are presented in FU or SI units.
Reproducibility is key and the doughLAB was designed to minimize differences between individual instruments.