Does this diagnostic replace a laboratory analysis?

No. It compares your values with the target windows for the application and points to the direction of correction. The exact formulation is defined on your actual flour, on the Alveograph and through a comparative trial bake — free.

I don't know my W and P/L — what should I do?

They appear on your flour analysis sheet (Chopin Alveograph). If you don't have one, send a sample: the rheological audit is free. You can also start from the trade-diagnostic if you describe your problem in plain words.

Where do the target windows come from?

These are the market benchmarks used in Morocco: W 90-130 biscuit-making, 160-220 standard bread, 220-280 traditional bread, 280-350 viennoiserie and frozen dough; P/L 0.5-0.7 in standard bread-making; favourable Falling Number 250-300 s.

Flour rheological analyses at the FinaAfric laboratory

Instant rheological diagnostic

You have the W, the P/L and the Falling Number of your flour? Get instantly your gap to target, the direction of correction and the matching solution family — no waiting.

You don't know your values? Trade-based diagnostic · Have a flour analysed (free)

Flour diagnostic: frequently asked questions

No. It compares your values with the target windows for the application and points to the direction of correction. The exact formulation is defined on your actual flour, on the Alveograph and through a comparative trial bake — free.