Simplicity                                                      

Automatic measurement and analysis.

Flexibility & Versatility                  

Allows equivalent test methods and results obtained from traditional inflation equipment with the benefit of total test settings and data analysis flexibility for alternative rheological assessment. For example, stress relaxation measurements can be obtained by inflating dough to a fixed volume and measuring collapse in stress with time.

Quality Control                             

Measurements of dough extensional properties are important in predicting baking performance. Minimum dough handling ensures integrity of results Research and Development.

Wheat Breeding                           

A rapid test method for desirable rheological attributes in the development of new hybrids, mixtures of wheats in gristing and the rapid differentiation of wheat classes. Small sample sizes provide the ideal solution when flour quantities have limited availability.

Gluten Quality                              

Provides a rapid test method to measure gluten quality based on its extensional properties