Flour and Dough Testing

Just Flour has an exceptional technical support system for its customers. This team is permanently on standby and ready to assist in whichever way we can, whether it be formulation of flour enhancers for your baked goods or spending time at your bakery training staff and solving baking concerns!

Just Flour has a fully equipped lab facility as well as a modern Test Bakery facility in Durban. Together with this equipment, Just flour can guarantee a consistent, top quality flour.

At our state-of-the-art laboratory, we employ the following tests and instruments to ensure the superior quality of all of our products.

Our Technical Support includes

  1. Bakery assessments, trouble shooting , bakery equipment layouts, staff training, product DEMO and costing’s
  2. Profile and customise flour to spec
  3. Product development with RND teams JF IP
  4. Customised Blending : Co blending and packing for professional industrial customers to their specification and IP


  • The falling number instrument analyses viscosity by measuring the resistance of a flour-and-water paste to a falling stirrer.

    BENEFITS The level of enzyme activity measured affects product quality. Yeast, for example, requires sugars to develop properly and therefore needs some level of enzyme activity in the dough. However, too much enzyme activity means that too much sugar and too little starch are present. Since starch provides the supporting structure of bread, too much activity results in sticky dough during processing and poor texture in the finished product.

  • The alveograph determines the gluten strength of a dough by measuring the force required to blow and break a bubble of dough.

    BENEFITS The alveograph test provides results that are common specifications used by flour millers and processors to ensure a more consistent process and product. It is well suited for measuring the dough characteristics of weak gluten wheats preferred for cakes and other confectionery products. Strong gluten wheats are preferred for breads.

  • The mixograph determines dough and gluten properties of a flour, including water absorption, peak time and mixing tolerance.

    BENEFITS The mixograph test quickly analyses small quantities of flour for dough gluten strength. Flour water absorption measured by the mixograph often serves as bake absorption in bread baking tests. Wheat that has been heat damaged can also be quickly identified by this test preventing quality issues right from the beginning.

  • The infraneo tests protein, moisture, ash and gluten content, as well as starch damage and water absorption, using near infrared technology.

    BENEFITS Benefits include instant results helping setup the mills and to maintain these settings throughout the milling process ensuring consistent and quality production.

The falling number instrument analyses viscosity by measuring the resistance of a flour-and-water paste to a falling stirrer.

BENEFITS The level of enzyme activity measured affects product quality. Yeast, for example, requires sugars to develop properly and therefore needs some level of enzyme activity in the dough. However, too much enzyme activity means that too much sugar and too little starch are present. Since starch provides the supporting structure of bread, too much activity results in sticky dough during processing and poor texture in the finished product.

The alveograph determines the gluten strength of a dough by measuring the force required to blow and break a bubble of dough.

BENEFITS The alveograph test provides results that are common specifications used by flour millers and processors to ensure a more consistent process and product. It is well suited for measuring the dough characteristics of weak gluten wheats preferred for cakes and other confectionery products. Strong gluten wheats are preferred for breads.

The mixograph determines dough and gluten properties of a flour, including water absorption, peak time and mixing tolerance.

BENEFITS The mixograph test quickly analyses small quantities of flour for dough gluten strength. Flour water absorption measured by the mixograph often serves as bake absorption in bread baking tests. Wheat that has been heat damaged can also be quickly identified by this test preventing quality issues right from the beginning.

The infraneo tests protein, moisture, ash and gluten content, as well as starch damage and water absorption, using near infrared technology.

BENEFITS Benefits include instant results helping setup the mills and to maintain these settings throughout the milling process ensuring consistent and quality production.