The Lamy Rheology Extension Stand for Dough is designed for precise measurement of dough and gluten extensibility. It quantifies the maximum force and distance needed to break the sample, providing accurate data for bakery and food research.
Product Features
- Extension stand for dough testing; requires base table (part number 1370567)
- Compatible with Kieffer Dough and Gluten Extensibility Fixture
- Measures maximum force and distance needed to break dough samples
- Durable construction suitable for laboratory and research use
- Easy to set up and maintain for repeated testing
Benefits
- Provides precise measurement of dough and gluten properties
- Supports bakery research and quality control applications
- Durable and reliable for consistent laboratory results
- Ensures reproducible measurements for food and material testing
Why Choose Lamy Rheology Extension Stand for Dough (Fixing Table Required)?
Lamy Rheology Extension Stand delivers accurate and reliable dough and gluten extensibility measurements, supporting high-quality research and laboratory testing outcomes.
