The Perten micro-doughLAB dough testing instrument evaluates both the viscous and elastic properties of dough. A mixing stage develops the dough to measure absorption and the dough mixing profile; 2 elasticity stages determine the elasticity of the dough at optimum and overmixed consistencies. A small-scale unit, it helps predict the processing characteristics and bread making potential of wheat flour for straight dough bulk fermentation, sponge and dough, rapid processing, the Chorleywood Bread Process or other mechanical dough development, recipes and final bread qualities and characteristics.

 The Perten Instruments Group; www.perten.com