INTEGRATED FLOUR DOUGH TESTING SET

INTEGRATED FLOUR DOUGH TESTING SET

In order to make the working conditions and the experiment processes in a laboratory atmosphere easier, the Flour Testing Device and Dough Testing Device are gathered together into this set. These devices that were integrated into one body to provide the working process with many advantages in laboratory atmosphere. 
 

Flour Testing Section is used for determining the resistance during the mixing against to the mixing arms depending on the flour quality by time of mixing process. Obtained curves are saved to the own industrial embedded touchscreen PC of the device. The device is controlled directly by it's own industrial embedded touchscreen PC.  Flour Testing Section gives similar results as Farinograph. All rheological properties of the flour samples are measured, calculated and saved to this PC.

Flour Testing Section can be determine:

– Water Absorption Capacity (%)

– Dough Development Time (minutes)

– Dough Stability (minutes)

– Softening Degree (10^th, 12^th, 20^th)

– Flour Quality Coefficient (FQC)