A densigraph from the former Posojal SA flour factory in Celrà. The densigraph is an analytical device used to measure flour quality. A ball of bread dough made with flour was placed inside a vessel containing water at 30ºC. As the dough ball broke up, the curve of the fermenting mass was recorded on a graph. This curve provided the miller with information on the enzyme activity, the optimal baking point, and the dough’s tenacity, stability, strength and balance; information all useful when baking the bread.