With this device, the amount and quality of wet gluten obtained from flour, whole wheat flour, semolina, bulgur, vital gluten and vermicelli are determined at world standards, and a unique analysis experience is offered to the user. Measurement of gluten amount, dry gluten and gluten index values in flour and semolina used in bread, pasta, biscuits and pasta is very important in measuring the final product volume, determining the baking and cooking quality and ensuring that the product conforms to world standards.
ADVANTAGES
– Microprocessor controlled
– Membrane Technology
– Ergonomic structure
– Tracking of company name, date, time, ambient temperature, work done by the device (ready, testing, stop…etc), device operating cycle and remaining test time with LCD graphic screen
– Working at 6000 rpm, which is the ICC world standard
– Gluten index value determination of 2 samples at the same time in 1 minute
– Thanks to the safety sensors on the cover in accordance with CE standards, the device does not start the test before the cover is closed.
After the device starts the test, the cover is locked automatically, and after the test period, the device stops with the automatic brake system, gives an audible warning and the cover is unlocked automatically.
Gluten quality is a factor that directly affects the cooking/baking quality of the products. It is essential to use the Gluten Q-System for real gluten quality and quantity.
Working Principle
As a result of the centrifugation of wet gluten at a constant speed, a part of the sample passes through the special sieve. The ratio of the amount of gluten that does not pass the sieve to the total amount of gluten gives information about the quality of gluten.
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