Description
Optimize your flour quality assessment with the Bastak Gluten Index 2000, an advanced instrument designed to measure both the quantity and quality of gluten in wheat and flour. Following international standard methods, this automated system provides reliable, repeatable results for evaluating gluten strength—a critical parameter for predicting baking performance and end-use suitability.
The Bastak Gluten Index 2000 automates the gluten washing process, ensuring consistent and operator-independent results. A dough sample is washed to remove starch and soluble components, leaving behind the wet gluten. The instrument then centrifuges the gluten through a specialized sieve, calculating the Gluten Index value based on the percentage retained. Higher index values indicate strong, elastic gluten ideal for bread making, while lower values suggest weaker gluten suitable for biscuits or pastries.
Key features include:
-
Automated Washing Process: Standardized washing cycles eliminate operator variability and improve reproducibility.
-
Gluten Index Calculation: Provides objective numerical values for gluten strength classification.
-
Wet Gluten Content: Measures total recoverable wet gluten for comprehensive quality assessment.
-
Durable Construction: Built for continuous use in high-throughput laboratory environments.
-
Easy Operation: User-friendly interface with minimal training required.
Ideal for flour mills verifying incoming wheat, bakeries selecting flours for specific products, and quality control laboratories monitoring production consistency, the Bastak Gluten Index 2000 delivers the precise data needed to ensure superior finished goods and meet customer specifications.
Reviews
There are no reviews yet.