RHEOLAB
RHEOLAB is a modern laboratory instrument designed for comprehensive evaluation of dough behavior during mixing and thermal processing. The analyzer assesses protein and starch performance and monitors structural changes in dough under the influence of time, temperature, and mechanical stress.
During operation, RHEOLAB measures dough resistance to mixing blades, taking into account flour quality, mixing duration, and controlled temperature conditions. This allows accurate simulation of real production processes and ensures high repeatability of test results.
The system is operated via an integrated touchscreen PC with dedicated software. All test data are automatically recorded and stored, while water is supplied through a built-in automatic dosing system, minimizing operator influence and improving measurement accuracy.
Analytical capabilities
RHEOLAB allows determination of:
- water absorption (%)
- protein quality and functionality
- dough development time
- starch gelatinization
- dough stability
- amylase activity
- dough softening degree
- starch retrogradation
Key advantages
- User-friendly operation and high reliability.
- Ultra-precise water dosing (< 0.02 ml).
- Automatic temperature control of mixer and water.
- Stainless steel mixer with a capacity of up to 50 g and mixing blades.
- Customizable analysis methods (mixing, heating, cooling).
- Clear visualization of the impact of additives and improvers.
| Technical Specifications | |
|---|---|
| Dimensions (H x D x W) | 360 × 660 × 710 mm |
| Energy | 220 V 50 – 60 Hz |
| Net Weight: | 80 Kg |
