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The E6 is used for dynamically testing the mixing properties of a wheat or rye dough for evaluating the flour quality and the processing properties of this dough.

Under defined and reproducible conditions the dough is prepared in a measuring mixer with the E6.


The measuring principle is based on the resistance which the testing material puts up against the rotating blades in the measuring head.  The torque proportional to this resistance is recorded as a measure of viscosity.


The recorded diagram ( E6 ) gives information on the water absorption capacity of the flour and processing and quality properties of the dough made from this flour.


Product Photos

Product Files

File Name Download
E 6 general manual
E 6 graphic
technical sheet