DESCRIPTION:
With Resistograph 500 device, the negative effects of gravity are eliminated by using a special rail dough stretching mechanism moving from bottom to top, at 45, 90 and 135 minutes, which are test times long enough to understand the rheological properties of the dough, and a graph is obtained by recording the applied force as a result of the test.
In order to obtain bakery products with ideal properties, the elasticity, resistance and energy of the dough are determined in accordance with international standards and converted to a chart.
ADVANTAGES
– Determines the rheological properties of flour to obtain ideal bakery products.
– It helps to determine the effects and ratios of the rheological properties of flour.
– Easy to use with its ergonomic design,
– Sufficient test times (45,90,135 min.) to determine dough rheological properties.
– Dough preparation times for testing can be controlled from the touch screen and also manually
– It saves time for the user with a total of 4 fermentation chambers.
– Touch screen and PC controlled heating system.
– Parallel testing possibility
– Time control from internal PC with touch screen and manually.
– Compatible with world standards
– It does not require a separate computer and screen system, it works in harmony with the screen of Absograph 500, saves the test result and follows the process.
– Dough stretching mechanism movement is designed from bottom to top with R&D studies and thus, the negative effect of gravity is eliminated.
Dough rheology analyzes; are indispensable in the food industry as they provide 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.
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