Gluten analyzers, Dnipropetrovsk region.

Glue analyzers

APPARATUS FOR WASHING GLUTEN

The gluten washing device determines the amount of wet gluten in flour. Suitable for working with ordinary flour and wheat flour of whole grain grinding. The device is controlled by means of a touch panel, through which the duration of kneading and washing is adjusted. The value of the gluten index is determined as weak, medium, good and strong, taking into account the influence of the centrifugal system on gluten connections. The content of dry gluten is determined using the apparatus for determining dry gluten, respectively. In general, all analyzes take less than 10 minutes.

It consists of:

ü stepper motor;

ü two washing heads;

ü touch screen for control.

You can watch a video review of the gluten washing analyzer on YouTube at the following link: https://www.youtube.com/watch?v=N0Y1hUWqVOs

APPARATUS FOR DETERMINING THE GLUTEN INDEX

The device determines how strong gluten connections are, depending on the quality of wheat flour.
(//tractor-service.com)
30 seconds after the end of the gluten washing process, the moistened parts of the gluten are transferred to a special mesh container and subjected to wringing for a minute at 6000 rpm. The device has a lockable cover. The device is controlled only by means of a microprocessor and a touch panel, through which the duration of kneading and washing is adjusted.

The duration of the analysis period, the internal temperature of the device, the position of the lid, the date and time are displayed on the monitor.

The particles that have passed through the sieve are collected with a spatula and weighed. The mass remaining inside is collected and added to the scales. In this way, the total weight of moistened gluten is obtained. The amount of gluten remaining on the sieve in relation to the total weight of moistened gluten is the gluten index.

It consists of:

ü lockable cover;

ü engine 6000 rpm. /min.;

ü touch screen for control.

APPARATUS FOR DETERMINING DRY GLUTEN

In the device, the samples are dried at a temperature of 150°C for 4 minutes. Then the gluten is weighed onscales.

This method is short in time and practical for flour mills to determine protein quality.

The Teflon surface prevents sticking of the product.