The farinograph characterizes the quality and mixing behavior of the flour. It measures the rheological properties of flour like flour-water absorption, dough development tie, stability, and mixing tolerance.

The extensograph measures the stretching properties of wheat flour dough in order to determine the flour quality and to control flour treatment with additives like ascorbic acid, proteinase, and emulsifiers.

The apparatus aids in the determination of alpha-amylase in grain, flour, and other starch-containing products, particularly wheat and rye.

The glutomatic provides information on both quantity and quality of wet gluten in wheat flour.

Using the standardized method of baking. Samples include flour, yeast, flour additives, incoming ingredients and other related ingredients for baking. Bake test will determine the applicability of flour and other ingredients to a particular recipe. This test will serve as the final test and a confirmatory test of a particular sample.