解决方案

Advanced flour and dough rheology instruments measure key functional properties - mixing behavior, extensibility, strength, fermentation, and proofing, to predict baking performance and optimize formulations. Essential for millers and bakers focused on consistency and quality.

Automated wet chemistry systems (discrete and continuous flow) provide high-throughput, reference-method analysis for nutrients, contaminants, and quality parameters. Designed for precise, repeatable lab testing with less manual work and faster turnaround.