Gluten Cheq 6100

Bastak Gluten Cheq 6100 – Advanced Wet Gluten Analyzer for Flour Quality Control

The Bastak Gluten Cheq 6100 is a state-of-the-art wet gluten analyzer designed for rapid and precise determination of wet gluten content in various flour types, including wheat, whole wheat, durum, semolina, bulgur, vital gluten, and vermicelli. This gluten testing equipment enables simultaneous analysis of two samples within five minutes, adhering to international standards such as ICC No. 192

Equipped with microprocessor control and membrane technology, the Gluten Cheq 6100 offers adjustable kneading and washing times, ensuring flexibility and accuracy in testing. The device features magnetic gluten washing units, a user-friendly LCD screen, and 27 function buttons for seamless operation. Its built-in printer provides immediate documentation of test results, including sample information, test parameters, and analysis outcomes.

Constructed with anodized aluminum and galvanized metal parts, the Gluten Cheq 6100 is designed to resist corrosion, ensuring durability and longevity. The device’s compact dimensions (380x370x350 mm) and manageable weight (22 kg) make it suitable for various laboratory settings.

Ideal for flour mills, bakeries, research institutions, and quality control laboratories, the Bastak Gluten Cheq 6100 provides reliable and efficient analysis of gluten content, aiding in the assessment of flour quality and suitability for different end products. Its compliance with international standards and advanced features make it an indispensable tool for professionals in the grain and food industries.

ADVANTAGES
–  Tests according to ICC standards
–  Adjusting the kneading and washing time in seconds
–  5 minutes of testing time and simultaneous parallel testing
–  Automatic sample amount calculation
–  Magnetic gluten washing units
–  LCD screen
–  Tracking the company name, date, time, ambient temperature, sample names, remaining test time/durations and work done by the device (running, printing, stop…etc) on the device LCD screen
–  Sample ID feature
–  New, modern and comprehensive
–  Microprocessor control
–  Membrane technology
–  27 function buttons
–  Kneading and Washing times warning lights
–  Built-in printer

Working Principle;

After the flour sample to be tested is made into dough with 2% salt water solution, the dough obtained is washed with 2% salt water solution. A wet gluten sample is obtained by removing starch, water-soluble proteins (albumins) and soluble proteins (globulins) in dilute water solutions. The wet gluten obtained gives information about the gluten amount of the sample.

Due to the fact that the tests are carried out with salt water, aluminum parts, anodized and metal parts are coated with galvanization before painting in order to prevent corrosion that the device will be exposed to and to ensure that it can be used for years.