RESISTOGRAPH 500

Bastak Resistograph 500 – Precision Dough Rheology Analyzer for Reliable Flour Testing

The Bastak Resistograph 500 is an advanced dough rheology analyzer engineered for precise measurement of the viscoelastic properties of flour and dough. It plays a critical role in evaluating flour quality by analyzing dough resistance, extensibility, and elasticity—key parameters in ensuring consistent baking performance.

What sets the Resistograph 500 apart is its unique upward-moving dough stretching system. Unlike traditional devices, it neutralizes the effects of gravity, providing more accurate and repeatable results. This innovative design enhances the reliability of test data used for optimizing flour blends and improving baking formulations.

Equipped with user-selectable test durations of 45, 90, and 135 minutes, the Resistograph 500 generates real-time resistance curves that reveal how dough performs over time. These insights are essential for flour mills, quality control labs, and bakeries striving for high product consistency.

The device features four integrated fermentation chambers for parallel testing, increasing lab productivity. It is also PC-controlled and features a user-friendly touch-screen interface with temperature-regulated heating for consistent environmental conditions. The Resistograph 500 can also connect directly to Bastak’s Absograph 500 for comprehensive rheological analysis without needing additional computing systems.

Built to international standards (ISO, ICC, and TSE), this dough rheology analyzer ensures every measurement meets global industry expectations. Whether you’re involved in R&D, quality control, or product development, the Bastak Resistograph 500 is the ideal tool for professional flour quality assessment.

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.