If you are in the bake shop business you need rheological technology for your success. You need rheology analysis of your dough and flour to be assured that you always have high quality products. To get the best analysis of your dough and flour you should visit labsynergy.com. They have all the best analyzer for your flour and dough. The complete list of equipment are: Rheofermentometer, Mixolab System, Consistograph, Alveograph, AlveoExpert and AlveoConsistograph. The Rheofermentometer will give you analysis and understanding of the capacity of your flour and yeast to ferment. This is really important for your baking needs. The Mixolab System gives you data for the rheological analysis of your flour and dough. The emphasis of this equipment is with regard to the appropriate behavior of the dough. The Consistograph measures the important qualities of your flour like strength and tenacity. It also gives data on the capacity of your flour to assimilate with water. It also gives analysis of your dough’s property of holding together and retaining its shape. The AveoExpert is the software that you need in the analysis of your flour and dough. The Alveograph and AlveoConsistograph both analyzes your flour’s and dough’s important characteristics and properties.