wooden case/set, packing dimension: 38 x 34 x 33cm, gross weight: 25kg
The world standard for gluten quantity and quality determination
When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Glutomatic System is the world standard for determination of gluten quantity and quality.
The effect of gluten quantity and quality in the flour used for breads, cookies, crackers and pasta is dramatic. In the photo of bread loafs above it is clear that the wet gluten quantity of the flour strongly influences bread volume. Using the Glutomatic System you will be able to determine the baking quality of wheat and flour.
Features and benefits
Determine gluten quantity and quality - Improve the quality of your finished products.
Official world standard - Ensure that trade contracts are fulfilled.
For flour and grain - Determine gluten characteristics both for wheat and flour.
Measure true gluten - Only the Glutomatic can measure true gluten. In a number of situations protein content is not indicative of gluten characteristics
This machine is used to measure the gluten in the wheat flour is an important step to test quality. This method is to measure the quantity and quality of wet gluten with gluten washing instrument and gluten index determinator and dryer.
This machine now is widely used in purchasing, breeding, warehousing, flour-making, baking, food and dry gluten processing and other industries.
Voltage of Power Supply: AC220 and 10V more or less
Power Frequency: 50Hz
Rated Powerr: 650W
Working temperature: 180-200C
Physical Dimension: 230mm*250mm*110mm
Weight: Approx. 2.5kg
Gluten is the functional component of protein and determines many dough and processing characteristics of wheat and wheat flour.
It is under these conditions when the reported protein content is not indicative of quality that another set of tests is required. The Glutomatic system is designed to measure protein quality for the following parameters: