Baking strength is measured using the Alveograph and is a key parameter for dough analysis; it’s the famous "W” of the Alveograph test result chart.
Mixolab is an effective all-one-tool that is 3.4X less time consuming & provides 65% more information than the combination of Farinograph® and Extensograph®.
Learn how oven control is achieved with the help of in-process near-infrared (NIR) technology in conjunction with Vision Process Control technologies.
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