Farinograph provides flour quality assurance information to the industry and is equipped with both 50 gram and 300 gram bowl for small and larger scale sampling

Fermentation cabinets, sheeting equipment, baking oven and dough mixers give research the ability to do experimental baking to show actual flour functionality in finished bread 

Mixolab provides info on dough mixing properties. 

Texture Analyzer provides information to answer some fundamental questions on dough extensibility, cooked noodle strength, gluten strength, and kernel grain hardness,” explains Krishnan.  “We can now predict how our flour will behave based on the physical traits of the wheat.”

Quadrumat Junior Mill allows production of appreciable quantities of flour for  experimental programs as well as wheat product development efforts.  

Quadrumat Senior Mill allows production of appreciable quantities of flour for  experimental programs as well as wheat product development efforts.