AACCI approved analysis of flour water absorption, dough development and mixing tolerance.

The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters. The instrument uses the traditional 20 minute test and the new 10-minute high-speed mixing test (AACCI 54-70.01). The 10 minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed method more closely resembles today’s bread making processes. Results are presented in FU or SI units.

Reproducibility is key and the doughLAB was designed to minimize differences between individual instruments.

Features and benefits
Approved high speed rapid mixing method

Fast 10 minute high energy mixing AACCI Method 54-70.01.


Choice of traditional 20 minute test, new 10 minute high speed mixing test and user defined methods.  Bake labs can create specific tests to study flour performance using variable temperature and high speed/energy mixing. Programmable temperature to study dough performance during heating, cooling and gelling/cooking. Variable speed mixing to study stiff and crumbly dough, novel formulations, evaluate dough response to changing stress and mimic commercial mixing.


Integrated bowl temperature control system. Integrated, automatic water dispensing with “drip” function for repeatable, operator independent measurement of water absorption.

User Friendly

Windows software with flour/dough quality methods included in the software library, plus user can create their own methods. Real time graphs, data analysis and diagnostics. Test configuration, data and analysis programs stored in software and easily transferable. Easy to use “routine user” mode.


Calibrated in standard and traceable toque units (Nm). Complies with ISO9000 and Quality System requirements.

Secure results

Software password protection and single-page report with traceable data comply with Electronic Registration/Electronic Signature requirements.

Easy Clean UpBowl disassembles quickly for easy cleaning to increase sample throughput.

Virtual Blending

Millers can quickly calculate flour blends to meet target water absorption specifications using the software. Perform complex “what if” analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs.

Power Requirements:
Computer Requirements:
Dimensions (HxWxD):
Net Weight:
Data Interface:
Temperature Range:
Water supply:Heating/Cooling Rate:Temperature Monitoring:
Speed Range:
Motor Torque:
AC 220/240 V ± 10% 50/60 Hz, 1200 VA.
PC with Windows Vista or later operating system.
370 x 490 x 970 mm.
91 kg incl. bowl.
USB B type.
10–80°C (variable).
1 L/min at maximum, 100 kPa (at instrument), <25 ºC. (Chilled water supply required for operation below room temperature.)
Heating: 2.5°C/minute max. Cooling: 5°C/minute max. (depending on cooling system).
Sample, bowl and water.
0, 10-200 rpm.
Up to 25 Nm.