| Date | Document | Produits concernés |
|---|
| 20/02/2013 |
 Extraction of dough loaves on the Alveograph (149 Ko) |
Alveograph |
| 20/02/2013 |
Consistograph-baker mixer comparison (725 Ko) |
Alveo-Consistograph |
| 20/02/2013 |
UNAVAILABLE (725 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Fresh yeast influence on dough behaviour (278 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Dry yeasts influence on dough's behaviour (278 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Ascorbic acid influence on dough's behaviour (264 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Glucose oxidase influence on dough's behaviour (258 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Data esters influence on dough's behaviour (257 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Hemicellulases influence on dough's behaviour (258 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Gluten influence on dough's behaviour (280 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
A short introduction to the consistograph (298 Ko) |
Alveo-Consistograph |
| 20/02/2013 |
Inactived yeast influence on dough's behaviour (260 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Sugar influence on dough's behaviour (275 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Azodicarbonamide influence on dough's behaviour (261 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Temperature influence on dough's behaviour (290 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Salt influence on dough's behaviour (266 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Proteases influence on dough behaviour (257 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
Milling protocol-sifting (110 Ko) |
CD2 mill, Rotachoc |
| 20/02/2013 |
Milling protocol-purifying (95 Ko) |
CD2 mill, Laboratory purifier |
| 20/02/2013 |
Durum wheat tempering study (100 Ko) |
CD2 mill |
| 20/02/2013 |
Durum wheat Alveograph / Consistograph study (265 Ko) |
Alveograph, Alveo-Consistograph |
| 20/02/2013 |
UNAVAILABLE (265 Ko) |
Alveo-Consistograph |
| 20/02/2013 |
Formula for estimating the optimum damaged starch level (121 Ko) |
SDmatic |
| 20/02/2013 |
Convertion of the absorption rate value according to the calculation basis (15% H2O, 14% H2O, DB) (101 Ko) |
Alveo-Consistograph, Mixolab |
| 20/02/2013 |
Using a Consistograph to determine whole flour (399 Ko) |
Alveo-Consistograph |
| 20/02/2013 |
Measuring starch damage in corn flours (113 Ko) |
SDmatic |
| 20/02/2013 |
Use of the Mixolab for research and variety selection (846 Ko) |
Mixolab |
| 20/02/2013 |
Mixolab Applications Manual (14336 Ko) |
Mixolab, Mixolab Profiler, Mixolab Simulator, Mixolab Standard |
