The relative mobility of industrial pastes and doughs is not infrequently too low to permit of its measurement with the classic type of flow plastometer. Yet the industrial operator must attempt to adjust and control the consistency of these materials within small limits of variation. Thus in the flour testing laboratory and in industrial bread baking the quantity of water required to bring the relative plasticity of dough to a definite level must be determined. The “feel” of such material in the hand of the experienced operative is the common criterion. Expensive errors of judgment, as revealed by inferior finished products, then occasion adjustments of the consistency by a trial and error procedure.