Contact KPM Sales

Contact KPM Support

Thank you!
Your submission has been received!

A KPM Analytics Customer Advocate will respond to you shortly.

Oops! Something went wrong while submitting the form.

Rheological analyzers measure the physical properties of flour when mixed with water to form a dough as critical indicators of processing and final product quality. These automated analyzers measure dough properties such as extensibility and baking strength, behavior during mixing and heating to determine protein and starch quality, and behavior during proofing and correspond to numerous international standards.

Products

Filter by Industry
Filter by Segment
Filter by Brand
Clear Filters
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.