FNX Shaker 5050 falling number, one of the accessories of the FN Cheq device, provides operator-independent results of the analysis samples to be tested, mixes the sample in the same way every time, provides high repeatability of the analysis result and increases laboratory efficiency by reducing the sample mixing time to 3 seconds.
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RESISTOGRAPH 500 represents the quality characterization of the flour sample to be analyzed in the form of a graph. The diagram resulting from the test is divided into strictly fixed single components and the evaluation results are given according to international standards.
The force on the analyzed sample is recorded graphically as a function of time, with the elongation force initially increasing, reaching a maximum with the increase in tensile force offset by the decrease in the other part of the sample. Then the slope gradually decreases, and after the dough breaks, it suddenly drops. In the graph obtained, the strength of the dough against its efforts in the spread analysis of the curvature, the density of the curvature is the elastic expression.
The sampling system is a patented and internationally approved vacuum system. In automatic sampling probes, after the probe enters the product to be sampled, the sample is drawn homogeneously and 100% representatively and transported to the laboratory with specially produced hoses according to the type of sample. The sample coming to the cyclone in the laboratory waits for quality control analysis.
Determination of the rheological properties of the dough Dough rheology, which covers the flow and deformation of the dough, is based on the principle of measuring the force that occurs by applying deformation or tension to the dough for a certain period of time in a controlled manner. Dough rheology analysis; It is indispensable in the food industry as it provides important information about determining the difference between the quality of flours, choosing the appropriate raw material, and determining the changes that occur in the dough during fermentation.
Highlights Ergonomic design and touch screen, easy to use, remote software support, saving test results as PDF, saving and printing results to Flash Disk via USB, no need for computer and screen, troublesome cleaning during testing
It offers a unique analysis experience to the user with its easy-to-clean features designed with the stage in mind.
The wheat to be ground in the mill must first be sieved in the analysis sieve and purified from weed seeds and substances. Then, in order to easily separate the shell from the grain, it should be annealed by giving certain amounts of water and grinding process should be carried out.
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