Dough lab pim

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• VR-Meet • Back • Life Sciences Solutions • Life Sciences Solutions • Biologics • Life Sciences Research • Pharmaceuticals • Back • Reproductive Health • Reproductive Health • Newborn Screening • Pre-eclampsia Management • Prenatal Testing • Resources The instrument uses the traditional 20-minute test and the new 10-minute high-speed mixing test (AACC 54-70.01).

The 10-minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks.

In addition, the high-speed method more closely resembles today’s bread making processes. Results are presented in FU or SI units.

Features and Benefits • Approved high speed rapid mixing method • Fast 10-minute high-energy mixing AACC Method 54-70.01. • Versatile - Choice of traditional 20-minute test, new 10-minute high-speed mixing test and user defined methods. Bake labs can create specific tests to study flour performance using variable temperature and high speed/energy mixing. Programmable temperature to study dough performance during heating, cooling and gelling/cooking.

Variable speed mixing to study stiff and crumbly dough, novel formulations, evaluate dough response to changing stress and mimic commercial mixing. • Automated - Integrated bowl temperature control system. Integrated, automatic water dispensing with “drip” function for repeatable, operator independent measurement of water absorption. • User Friendly - Windows software with flour/dough quality methods included in the software library, plus user can create their own methods.

Real time graphs, data analysis dough lab pim diagnostics. Test configuration, data and analysis programs stored in software and easily transferable. Easy to use "routine user" mode. • Traceable - Calibrated in standard and traceable toque units (Nm). Complies with ISO9000 and Quality System requirements. • Secure results - Software password protection and single-page report with traceable data comply with Electronic Registration/Electronic Signature requirements.

• Easy Clean Up - Bowl disassembles quickly for easy cleaning to increase sample throughput. • Virtual Blending - Millers can quickly calculate flour blends to meet target water absorption specifications using the software.

Perform complex "what if" analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs. Applications • Wheat flour doughs are nonlinear viscoelastic materials, and as such there is a complicated relationship between the strains imparted during mixing (stretching, shearing, compression and relaxation) and dough resistance.

A number of factors related to processing conditions and flour type will also have a large effect on how the dough behaves. Variations in water and protein content, changes in the fibrillar structure of the protein, starch, starch damage, pentosans, gluten strength and the actions of enzymes on the dough components all affect dough behavior. Due to the complex nature of dough behavior an empirical instrument test is desirable.

dough lab pim The two key pieces of information required by millers and bakers are dough lab pim absorption (amount of water required for a dough to reach a definite consistency) and the mixing profile of the dough (development time, stability and softening) which are indicative of the suitability of the flour for different applications.

Dough lab pim parameters may also be measured. doughLAB information will be useful to: • Milling, baking (bread, cake, pastry, biscuit), pasta and Asian products (eg steam bread, noodles and flat bread) laboratories who need to test wheat flour quality and processing characteristics.

• Specific applications include the study of gluten and carbohydrate functionality, enzyme activities in flour, functions and effects of dough ingredients (dried dairy ingredients, organic acids, salt, emulsifiers, antioxidants, yeastsugar, improvers and enzymes), properties of composite flours, effects of special flour treatments and emulation of commercial processes.

• There are also applications for the testing of cereal grains other than wheat such as rye, triticale and durum. doughLAB can be used to study the mixing characteristics of vital gluten which is added when the flour has insufficient quantity or quality of gluten and is often used in specialty breads (eg those made with rice flour), bread manufactured at high altitude and for many brown and grain breads.

Specifications Power Requirements AC 220/240 V ± 10% 50/60 Hz, 1200 VA. Computer Requirements PC with Windows Vista or later operating system.

Dimensions (HxWxD) 370 x 490 x 970 mm. Net Weight 91 kg incl. bowl. Data Interface USB B type.

Temperature Range 10–80°C (variable). Water supply 1 L/min at maximum, 100 kPa (at instrument), <25 °C. (Chilled water supply required for operation below room temperature.) Heating Rate 2.5°C/minute max.

Cooling Rate 5°C/minute max. (depending on cooling system). Temperature Monitoring Sample, bowl and water. Speed Range 0, 10-200 rpm. Motor Torque Up to 25 Nm. Innovations in Snack and Bakery Testing: A Look at Leading Practices Around the world, consumers are increasingly searching for novel, tasty and healthier snacks and baked goods. To meet this growing need, food processors are leveraging innovative testing solutions to accelerate product development and uphold food quality.

In this eBook, developed with Snack Food . https://assets-pergikuliner.com/fd-6qxV3ypmsnyJah2ay94rA7LU=/385x290/smart/https://assets-pergikuliner.com/uploads/image/picture/2209267/picture-1619509022.jpg 1x, https://assets-pergikuliner.com/QxOjBi3sI9MyZoN4TIBJumVlY9I=/770x580/smart/filters:no_upscale()/https://assets-pergikuliner.com/uploads/image/picture/2209267/picture-1619509022.jpg 2x 385 290 • https://assets-pergikuliner.com/SBcW8aeN967uxn8Wb8qxHNNxom4=/385x290/smart/https://assets-pergikuliner.com/uploads/image/picture/2266614/picture-1626316090.jpg 1x, https://assets-pergikuliner.com/De--tdMV9R9VB4zhGxxzUWTrjMw=/770x580/smart/filters:no_upscale()/https://assets-pergikuliner.com/uploads/image/picture/2266614/picture-1626316090.jpg 2x 385 290 • https://assets-pergikuliner.com/0nw-AwwNJkyrVL2GxXNklnHvln4=/385x290/smart/https://assets-pergikuliner.com/uploads/image/picture/2279803/picture-1629090590.jpg 1x, https://assets-pergikuliner.com/PwC8kuaISH1I4ONkQ40CaW4PpdE=/770x580/smart/filters:no_upscale()/https://assets-pergikuliner.com/uploads/image/picture/2279803/picture-1629090590.jpg 2x 385 290 • https://assets-pergikuliner.com/noPyxwN5xAkQbqvsmLOKQ8wZimE=/385x290/smart/https://assets-pergikuliner.com/uploads/image/picture/2266210/picture-1626173085.jpg 1x, https://assets-pergikuliner.com/_bkhrMt1TdSqI_nnL_4YdH0Ctns=/770x580/smart/filters:no_upscale()/https://assets-pergikuliner.com/uploads/image/picture/2266210/picture-1626173085.jpg 2x 385 290 • https://assets-pergikuliner.com/s91aYAwODbvj104XvQ3x5mDdBFw=/385x290/smart/https://assets-pergikuliner.com/uploads/image/picture/2395414/picture-1641192377.jpg 1x, https://assets-pergikuliner.com/5rXMOZSreK2clLWJIZ1xz_F84js=/770x580/smart/filters:no_upscale()/https://assets-pergikuliner.com/uploads/image/picture/2395414/picture-1641192377.jpg 2x 385 290 Kedua kali cobain Dough Lab kali ini yang di PIM, seneng banget karena ada tempat buat duduk-duduknya.

Pesen dua cup Ice Cream cupnya (65,000) tapi sejauh ini setiap ke Dough Lab rasa vanilla-nya selalu sold out. Hmm, jadi penasaran, apakah vanilla-nya best seller?

🤔 Cuma sebagai choco-lovers aku enjoyy-enjoyy ajaaaa sihh! HEHEHEHE. Di sini kita bisa custom rasa ice cream-nya apa, toppingnya mau cookies yang mana, dan crumblesnya mau yang apa. For me was: chocolate ice cream + dough lab pim bae cookies + OG crumbles. & my bestie was: chocolate ice cream + OG cookies + the monster crumbles. Will I try again? Definitely! 🥰🥰🥰 Jujur saja, aku ga pernah cobain cookies sejenis merek lain, jadi review ini mungkin biased karena aku ga punya perbandingan ya.

Honestly saat pertama kali cobain Dough Lab, memang yah berasa harga tuh ga bohong. Secara rasa premium banget, even aku yang bukan sweet tooth, bisa bilang ini enak banget dan aku dough lab pim banget. Harganya memang mahal. Tapi secara kualitas juga ga main-main. Beberapa yang aku coba: - gold digger: ini one of my faves. filling nya peanut butter berpadu dengan chocolate cookies.

Rasanya nabrak tapi harmonis gitu haha, bingung ga penjelasannya? - the duchess: one of my faves too. Dough lab pim yang ini cocok untuk pecinta coklat. Ini enak buatku, bukan karena aku penggemar coklat, tapi karena ada tekstur crunchy dari walnut yang gurih dough lab pim asin dari sea salt. Rasanya ga boring. Btw, ini ukurannya besar ya hahahaha. Both gold digger atau the duchess kalau kamu makan, pasti berasa keganjel 😂 - the diva: cocok buat yang ga bisa makan banyak-banyak.

Ukurannya kecil, bite size. Enak juga. I love anything caramel hehe. - the BFF: ini enak juga, dan cukup besar! Yang ini pipih bentuknya, kalau mau di-share berdua cocok, karena nge-bagi nya gampang.

- the new yorker (gluten free): cocok buat kamu yang on diet ya. Sebagai gluten free cookie, rasanya ga boring sama sekali. Best served: keluar dari kulkas. Beuh garing renyah asik. Dinikmati bareng segelas susu, cocok! Dough Lab ini menurutku proper juga untuk dikasih ke orang. Selain rasa dan kualitas, kayaknya mereka juga terkenal pioneer artisan cookie yang legit gitu loh. Cabang mereka ada banyak. Dan di beberapa cabang, mereka jual soft serve ice cream juga.

Tempatnya ada di sebah ranch market dan cukup minimalis. Saya pesan soft servenya doughlab yang vanilla dengan biskuit diva dan crumble red velvet. Sebuah kombinasi manis yang cukup mantap antara vanilla, dark chocolate dan red velvet crumbs.

Selain eskrim, ada juga minuman dan tentunya cookies yang enak-enak menunggu dibawa pulang. #diarymakananisabell Penasaran cobain doughlab dari dulu, beli deh.

Aku pesen the new yorker. Ini cookies gluten free, isi 5 harganya 120 rb an. Rasanya enak, gak terlalu manis, chewy and gooey. Ukurannya besar dan tipis. I like it. Terus pesen juga the og cookies isi 10 harganya 70 rb. Ekspektasi aku bakal medium gt size nya ternyata unyil. This is for dough lab pim mom.

Chewy also. Selamat mencoba! Ga pernah bosen sih sama cookies nya doughlab, tapi happy juga kalo sekarang upgrade punya menu ice cream nya. Setau saya menu soft ice cream nya baru ada yang di cabang pim 3 kalo sekarang mungkin sudah update di cabang lain~ Tempatnya ada di pojokan 1 dekat dengan Ranch market, ada beberapa meja dan kursi jadi bisa menikmati dine in untuk ice cream nya (sebelum PPKM yaa) Untuk rasa ice cream nya ada Vanilla dan Cokelat, saya pilih yang vanilla dengan topping red velvet crumble, dan free 1 cookies bisa pilih The OG atau The diva, saya pilih diva.

Untuk rasa ice cream nya surprisingly enak!

Ga begitu manis dan lumayan creamy, crumble nya pun enak, untuk cookies nya sih udah pasti enak! Next mau coba ice cream chocolate nya!
Liputan6.com, Jakarta - Dough Lab, salah satu jenama kukis artisan, baru saja membuka cabang terbaru dough lab pim Jakarta Selatan. Dalam kesempatan ini, pihaknya mengusung tema persahabatan yang terinspirasi dari salah satu kukis andalan mereka, The BFF.

Tepatnya berlokasi di Pondok Indah Mall (PIM) 3, gerai ini mengusung konsep kafe sekaligus toko pertama bagi Dough Lab. Pengunjung bisa langsung menikmati makan di tempat atau untuk dibawa pulang.

"Melalui tema outlet di PIM 3, The BFF (sahabat sejati selamanya), Dough Lab mengajak orang-orang agar dapat kembali menjalin kasih dengan teman, kerabat, dan keluarga terdekat," kata Hana Makarim, pendiri Dough Lab, dalam keterangan pers pada Liputan6.com, Jumat, 16 April 2021. The BFF sendiri merupakan chocolate chip cookie berdiameter sekitar 15 centimeter (cm). Tepiannya renyah, tapi bagian dough lab pim kenyal. Menurut Hana, kukis tersebut merupakan bentuk apresiasi atas dukungan teman-teman terdekatnya dalam membangun brand ini.

"Tanggapan positif luar biasa yang diberikan keluarga dan teman-teman terdekat terhadap kreasi-kreasi cookies yang saya ciptakan, memotivasi saya untuk membagikannya kepada masyarakat luas melalui Dough Lab," sambung Hana.

Khusus BFF, sambung Hana, kue itu diibaratkan teman yang selalu bisa diandalkan dalam berbagai momen penting. "Dia adalah teman sehidup semati," ujarnya.

Maka, kue tersebut direkomendasika untuk dinikmati sendiri atau saat menghabiskan waktu bersama teman terbaik dan keluarga. Melalui varian kukis itu, ia berharap dapat menginspirasi masyarakat untuk mengapresiasi teman terdekat dan selalu terhubung dalam situasi apa pun.

Selain menyajikan kue, dough lab pim pula es krim cone dan berbagai pilihan minuman. "Visi kami selain untuk mengembangkan dan memperluas jangkauan Dough Lab ke seluruh titik di Indonesia, adalah membuat dan menyajikan cookies terbaik di dunia, dengan cinta.

Semuanya dimulai dengan komitmen kami yang hanya menggunakan bahan-bahan berkualitas tinggi," kata Hana. Bisnis kue itu dimulai dari rumah Hana pada 2017 dan hanya tersedia secara online.

Setelah membuka gerai ritel pertama pada 2019, Dough Lab berhasil membuka cabang di beberapa lokasi di Jakarta dalam kurun waktu dua tahun. Karakteristik unik dari Dough Lab adalah cookie personalities-nya yang ditujukan sang pemilik untuk para wanita yang menginspirasinya.

The OG merupakan kukis pertama buatan Hana yang menggambarkan karakter klasik, seperti girl-next-door. " Cookie personalities kami itu unik dan menyenangkan. Setiap personality melengkapi esensi dari varian kukis lainnya.

Saya meluangkan banyak waktu untuk menciptakan personality setiap cookie sebanyak waktu yang saya luangkan untuk membuat cookie itu sendiri," ucap Hana.