Flour Analysis News

  • New Mixolab method helps determine rheological behavior

    AACC Intl. Method 54-60.01 measures rheological properties of a dough sample. By measuring the torque of the dough during mixing with an increase in temperature, the Mixolab makes it possible to obtain complete information regarding the sample, allowing the user to better understand the wheat or flour characteristics. AACC Intl. Approved Methods of Analysis, 11th ...

    By Lab Synergy

Need help finding the right suppliers? Try XPRT Sourcing. Let the XPRTs do the work for you