With the expanded instrument portfolio you can now:
- Optimize your production process by accurately predicting baking properties, selecting the right flours for the desired application, and reducing waste.
- Control the influence of enzymes and other additives and adjust them according to the conditions.
Expanded instrument portfolio highlights:
• Measure moisture content
• Determine the quality of gluten
• Analyze flour water absorption and dough kneading properties
• Describe dough processing & stretching properties
• Measure enzyme activity in the dough
• Determine the properties of your snack products during extrusion
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