Testing equipment

• ALVEOLAB

  

  ALVEOLAB

  Measures the extensibility of the dough and its resistance to extension

• MIXOLAB

  

  MIXOLAB

  Measures the water absorption capacity , baking characteristics and starch retro gradation.

• FALLING NUMBER

  

  FALLING NUMBER

  Measures the enzyme activity (an important property for bread ) in wheat ( or flour)particularly during harvest season.

• GLUTOMATIC

  

  GLUTOMATIC

  Measures the content of gluten , a unique protein that is essential for bread making.

• MINI MILL

  

  MINI MILL

  Used for making commercial grade wheat flour from small quantity of samples of wheat.

• SD MATIC

  

  SD MATIC

  Measures the starch damage in refined wheat flour and wheat flour ( Atta) . Starch damage has influence on the baking properties of flour

• OVEN

  

  OVEN

  For baking

• PROOFING CHAMBER

  

  PROOFING CHAMBER

  Controlled humidity and temperature chamber for fermented breads.

• TEXTURE ANALYSER

  

  TEXTURE ANALYSER

  Measures the softness of baked bread.