Combined dough and flour analyzer PHARINOGRAPH+EXTENSOGRAPH, Dnipropetrovsk region.

Combined dough and flour analyzer PHARINOGRAPH+EXTENSOGRAPH

v Description

The combined dough and flour analyzer, intended for work in the laboratory, combines a flour analyzer and a dough analyzer. Integrated in a single body, the device provides many advantages for working in laboratory conditions, the main one of which, of course, is that it requires much less space than each of the analyzers separately.

The department for flour analysis is designed to determine the resistance of the mixer blades during kneading, depending on the quality of the flour, taking into account the kneading time. The obtained graphics are saved in the built-in industrial PC with a touch screen. The device is also controlled directly by means of the same PC. All rheological properties of flour samples are measured, calculated and saved here. The graph is saved on the computer in PDF format.

Dough samples prepared in the department for flour analysis using a 300 g mixer and weighing 150 g each are stretched using a special hook for 45, 90, and 135 minutes. The resulting graph is processed by means of specialized software, after which information about the quality of these samples is issued. Control of the test analysis department is carried out through a built-in industrial PC with a touch screen. The device is equipped with a stepper motor. The mechanisms for rolling out, forming and stretching the dough are also controlled by a PC. All rheological properties of test samples are measured, calculated and stored here. The graph is saved in the computer in PDF format.

Video review of the combined dough and flour analyzer Farinograph + Extensograph can be viewed on YouTube at the link: https://www.youtube.com/watch?v=EjhpKXhxdQo

Indicators determined by the flour analyzer

ü Water absorption capacity (%);

This term refers to the amount of water needed or required in the middle of a curve of 500 consecutive lines;

ü Testobrasion time (min);

The time interval (in minutes) from the moment of adding the first portion of water to the formation of the dough with the maximum consistency;

ü Test stability (min);

Stability means the difference in time, expressed in minutes, between the point where the curve crosses 500 consecutive lines for the first time and the point where the curve leaves them;

ü Level of softening at the 10th, 12th and 20th minutes (V.U.);

The value of the 10th minute is the difference between the height of the center of the curve after 10 minutes from the moment of launch and 500 consecutive lines. The value of the 12th minute is the difference between the values ​​at the height point of the center of the curve at the peak value and at the center of the curve 12 minutes after the peak value. The value of the 20th minute is the difference between the values at the height point of the center of the curve at the peak value and at the center of the curve 20 minutes after adding the first portion of water;

ü Flour quality coefficient;

The ratio of mixing time to the decrease in consistency by 30 units from the point of the peak value;

ü Permissible deviation during mixing;

The difference in values between the upper point of the curve at maximum consistency and the point of the curve corresponding to 5 min. after the point of maximum consistency.
(//tractor-service.com)
v Determined indicators by the test analyzer

ü Stretch resistance at the 5th centimeter (R5);

Resistance of the curve at constant expansion on the 5th centimeter;

ü Maximum tensile strength (Rmax);

The highest peak value of the curve;

ü Stretchability (mm);

The total length of the curve. The difference in time from the beginning of the stretching of the test to its rupture;

ü Energy (cm2);

On the graph, this is the area under the curve, in cm2;

Max. ratio coefficient;

(Max. resistance / Ability to stretch);

ü Ratio coefficient.

(Resistance on the 5th cm. / Ability to stretch).

v Advantages

The flour analyzer and the dough analyzer are combined in one device;
The device is easy to operate and occupies less working space in the laboratory;
It is managed directly by means of a PC;
The received data is saved in the computer;
An integrated computer makes connection via the Internet possible;
The possibility of updating the software through remote access;
The protective device located on the lid of the mixer does not allow the device to work without the lid;
Standard mixer for 300 g (depending on the customer's requirements, it is also possible to use a mixer for 50 g);
It measures the change of dough during stretching, as well as its bakery properties;
The duration of the test (suitable for determining bakery properties);
Demonstratsiyaeffects of supplements.