Gluten Washer ES 4200
CE certified.
Manufactured in accordance with the methods of AACC, ICC official standards.
Gluten in flour is responsable for strong structure and elasticity of dough which is very essantial for the bread making process.
Quantity of gluten is very important for quality of flour and wheat. Wet gluten reflects pretty highly rate content of gluten.
The instrument determines how flour performance and the amount of wet gluten, in whole wheat, bread , durum semolina and wheat flour that is seen clearly end of the test.
The instrument is completely automatic which can also works with two samples and protect the paralellism of two same samples at the same time during the washing.
The process of kneading and washing takes less than six minutes. İt is also possible to extend kneading and washing time as requested.
When the test finished, the device gives an audible warning.
The instrument provide a great convenience for the staff. İt is exactly user-friendly.
The instrument is sent with all accessories included.
Gluten Indeks ES 4000
CE certified.
Manufactured in accordance with the methods of AACC, ICC official standards.
Gluten index determines the quality of real gluten.
The gluten index measures of gluten strength and resistance, which also indicates whether the gluten is weak, average or strong.
The device seperates strong and weak parts of the gluten. İf the gluten is very weak, a big part of the gluten will pass through the sieve. On the other hand, if it is strong, nothing passes through the sieve.
İn addition to this, reflects destructions of harmful insects at wheat and flour.
The instrument has an LCD display. İt is possible to see the test time on the display.
Designed with accordance to the world standarts. The test duration is only 60 seconds and operating 6000 round per minute.
At the end of the test, stop automatically and gives an audible warning.
The instrument has a cover lock system for safety.
Dry Gluten Device ES 1500
CE certified.
Manufactured in accordance with the methods of AACC, ICC official standards.
This device is used to obtain dry gluten of wheat and flour samples with specific temperature and drying time.
The inner part of the device is designed with teflon coated plates to prevent adhesion.
Test duration of device is 5 minutes and which is enough time to remove whole water.
The test duration can optionally be reduced or increased.
The device is controlled by microprocessor and automatically adjusts to the operating temperature of 150 degree celsius in a few minutes and keep it stable. The device gives a warning light when it reaches 150 degree celsius, after that, it turns the light to green. Next, the device is ready for the start of test.
Finally, wet gluten is put between the teflon coated plates and that stage lasts 4 minutes.
When the test finished the device gives an audible warning automatically.
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