Food & Beverage
1. Farinograph TS: show water absorption,dough development time,stability i.e. of the analyzed flour
2. Extensograph E: measuring the stretching behaviour of the dough and baking characteristic.
3. Amylograph E: Gelatinization properties and enzyme activity of flour and whole meal.
4. Viscograph E: the standard for starch testing.
5. Micro Visco Amylo Graph: the combined solution for flour and starch
6. Moisture Tester MT-CA: the quick drying oven method.
7. Single screw Extruder and Twin Screw Extruder: laboratory food extrusion.