TPS-JFZD Flour Farinograph with both AACC and ISO method for analysis of gluten strength and flexibility
Main usage:
Features: Accurate, speedy: adopting electric analyzing technology instead of mechanical testing power system, and its tested data is more accurate and quick. Reliable, steady: the result has good repeatability and recurrence High automation: computer to process the data, judge the result automatically, and is able to re-judge the tested result according to national standard and international standard.
Major tech parameter:
Sample weight: 300g, 50g
Main doughing cutter speed: 63r/min
Sub-doughing cutter speed: 94.5r/min
Test range: 0—10Nm Power/
consumption: 220V, 250W
Shape size:113X68X58CM
Gross weight:150KG
This product is special used to analyze the quality of wheat flour, mainly for controlling and monitoring the quality of wheat and wheat flour during wheaten breeding, purchasing, storage,flour processing, and foodstuff producing process.
The farinograph consists of an attached measuring mixer for mixing the dough to be tested.Fill your flour/water suspension into the heated measuring mixer where it is subjected to a defined mechanical stress by the rotating mixer blades.
The resistance of the dough against the blades, which depends on the dough viscosity, is measured as torque and recorded and plotted on-line as a function of time in a clear color diagram.
The farinograph can be modified for computer connection for fully automatic tests and evaluation with the Windows software.
