Description
Optimize your flour quality control with the Perten Gluten Index System, the globally recognized standard for assessing gluten characteristics in wheat and flour. Designed for milling and baking laboratories, this instrument provides reliable, objective data on both the quantity and quality of wet gluten.
The system operates by washing a dough sample to separate the gluten from the starch and other solubles. The resulting wet gluten is then centrifuged through a specially designed sieve. The Gluten Index value—calculated from the percentage of gluten remaining on the sieve—categorizes the gluten strength as strong, normal, or weak, which directly correlates to baking performance and end-use suitability.
Ideal for flour mills, bakeries, and ingredient suppliers, this Perten instrument ensures consistent product quality, aids in wheat breeding programs, and helps meet industry specifications. By providing rapid and repeatable results, the Gluten Index System empowers you to make informed decisions about grain purchasing, blending, and process optimization for superior finished products.
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