KPM Analytics

Precision is an important aspect in the baking process. From managing the quality of ingredients used in a recipe to controlling the baking temperature, time, and other stages in the baking process, there are several quantifiable factors that affect the outcome of a product’s texture, flavor, density, appearance, and other traits that consumers notice.

All baked goods are th...

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KPM Analytics

The Alveolab and AlveoPC analyzers are internationally recognized as the essential and standard tool used to measure rheological properties (tenacity, extensibility, elasticity, and baking strength of dough), and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.



  • Tenacity (P), exte...

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CSC Scientific Company, Inc.

The answer, like most answers in the crazy measurement world, is, “it depends”. To find out what it depends on, we'll start with defining viscosity.

What is Viscosity? Viscosity is the mechanical friction between molecules in motion, and the resistance to deformation because of mutual attraction of the molecules. In other words, it's resistance to flow. Read more...

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Anton Paar

The two new members of the renowned Modular Compact Rheometer (MCR) series - MCR 72 and MCR 92 - are the two wisest choices for quick and easy rheological measurements. These real rheometer "pearls" from Anton Paar are streamlined for your daily lab routine, easy to use in a Plug and Play fashion and available at an accommodating price. Read more...

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