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RVA is a cooking stirring
viscometer optimized for testing the viscous properties of starch,
grain, flour and foods. Standard methods include starch pasting (ICC
162, AACC 61-02, AACC 76-21, RACI 06-05) and weather damage in grain (AACC
22-08, ICC 161, RACI 05-05). [more] |
doughLAB is a flexible dough
rheometer with variable temperature and variable energy input to emulate
commercial mixing, research the response of a dough to changing stress,
and perform international standard methods for dough rheology. [more] |
Hammer mills, diamond
abrasive mills and compact mills optimized for grinding food, feed,
grain, hay, silage and other dry materials such as soft minerals, resin,
plastis and rubber. [more] |
