It is used to obtain the ideal flour by measuring the elasticity of the wheat flour, the resistance of the dough against elongation and the energy of the dough.
Obtains clear data in terms of structural properties and quality of dough.
Determines the suitability of the flour for bread or other bakery products.
The prepared dough is shaped on the device and kept at a certain constant temperature in the fermentation room. Test is carried out by placing it on the stretching section on the device in 45 minutes, 90 minutes and 135 minutes respectively. If desired, parallel work can be done at the same time with the same sample.
The data obtained is drawn graphically through the advanced software of the device and the results are automatically saved to the computer. The graphics drawn are calculated by this advanced software and saved on the computer.
The data obtained as a result of the test;
Resistance (max)
Resistance (5cm)
Elasticity (mm)
Energy (cm2)
Ratio number
Ratio number (max)
Technicial Specifications
Speed of streching hook 14.5 ± 0.5 mm / s
Speed of dough shape unit 83 ± 3 min-1
Speed of dough rolling unit 15 ± 1 min-1
Mains connection 220 V 50 Hz
Dimensions (W x H x D) 950 x 470 x 850 mm
Approximate Weight 90 kg
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