The only real way to know whether a batch of flour will be a good “fit” for your product is to put it through the constraints that a dough would undergo through
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®.
Starch damage occurs when the wheat passes between the 2 rollers, which are designed to reduce the size of the particles.
