Perten Instruments micro-doughLAB dough mixer and analysis system

The micro-doughLAB from Perten Instruments is a small-scale (4 g) dough mixer and analysis system used to determine the quality and processing characteristics of flour and dough.

A mixing stage develops the dough to measure absorption (amount of water required for a dough to reach a defined consistency) and dough mixing profile (development time, stability, softening and other quality parameters), and two elasticity stages determine elasticity of dough at optimum and overmixed consistencies.

The system can be used to predict the processing characteristics and breadmaking potential of wheat flour for straight dough bulk fermentation, sponge and dough, rapid processing and Chorleywood Bread Process or other mechanical dough development, different recipes and different final bread qualities and characteristics.

Integrated temperature control, variable temperature and energy input rates and high torque make the system versatile enough to test wheat meal, flour, semolina, rye, durum, triticale, other grains and flours, additives and full formulations for milling, baking, pasta and Asian products.

The small sample size makes it suitable for researchers, wheat breeders, grain handlers, millers and bakers with limited sample and/or valuable samples.

It can be used to screen breeder lines, develop rapid and small-scale methods and to establish the performance, specification, water and mixing requirements of flour. It enables users to save time and money by accurately and quickly identifying the best flour for their application.

The micro-doughLAB uses doughLAB for Windows (DLW) software. It is easy to use, compact, reproducible, accurate and cleans up quickly.