absograph

Determination of the rheological properties of the dough Dough rheology, which covers the flow and deformation of the dough, is based on the principle of measuring the force that occurs by applying deformation or tension to the dough for a certain period of time in a controlled manner. Dough rheology analysis; It is indispensable in the food industry as it provides important information about determining the difference between the quality of flours, choosing the appropriate raw material, and determining the changes that occur in the dough during fermentation.
Highlights Ergonomic design and touch screen, easy to use, remote software support, saving test results as PDF, saving and printing results to Flash Disk via USB, no need for computer and screen, troublesome cleaning during testing
It offers a unique analysis experience to the user with its easy-to-clean features designed with the stage in mind.