Perten Glutomatic 2200
Weight: 20kg, AC220V/50Hz 260W, Size: 330x350x320mm
Perten Gluten Index Centrifuge 2015
Weight: 8kg, AC220V/50Hz 100W, Size: 220x265x235mm
Perten Glutork 2022 Dryer
Weight: 3kg, AC220/50Hz 700W, Size: 239x228x97mm
The quality of dough-based products such as breads, pasta or noodles is highly dependent on the gluten quantity and quality of the flour. This means that everyone in the wheat chain, from breeder to baker, benefit from analyzing and controlling gluten properties with the Glutomatic® System.
By measuring the functional properties of protein at an early stage - without having to extract ﬂour - breeders can select the appropriate wheat classes for further breeding and reﬁnement.
Grain Trading and Handling
The ease of use and the speed of the method enable the user to classify the incoming wheat based on gluten quantity and quality, essential for maximizing trade margins and supplying products suitable for varying end-use purposes.
Millers can blend ﬂour to meet end-user demands while not selling high quality product at a low price thereby improving operating margins. With the Gluten Index, the Wet Gluten Content and the Falling Number® analysis results available, millers can quickly predict the ﬁnal baking quality, reducing the requirement for test baking.
The gluten properties and structure are important to:
Form elastic dough
Retain gas during fermentation and baking
Retain the shape of loaf
Forming non-sticky dough
Achieving desired processing characteristics
Maintaining ﬁrmness and cooking stability
Obtaining products with desired cooking characteristics
As baking quality is both related to starch and protein characteristics, a combination of the results from the Falling Number® and Glutomatic® tests can be used to predict the baking quality. With the Gluten quality and quantity information at hand, bakeries are able to use the most cost effective grade of ﬂour while still meeting end user quality. Maximizing the use of high quality ﬂour and minimizing addition of expensive vital gluten results in substantial savings.
Durum and Pasta
The Gluten Index is reported worldwide in crop reports as an important quality indicator. During pasta manufacturing, gluten has great inﬂuence in:
|Wheat, wheat flour, durum, semolina, vital gluten|
Gluten Index, wet gluten content, dry gluten content, water binding
Features and benefits
The Glutomatic® System is used worldwide by thousands of grain traders, flour millers, breeders and pasta/noodle manufactureres, who benefit from its features.
Determine gluten quantity and quality
Improve the quality of your finished products by making sure that your raw materials meet gluten specifications. Higher wet gluten content means higher bread volumes.
Easy to use
Confidently operated by non-technical personnel.
For flour and grain
Using Glutomatic® you don't have to produce a flour to determine the gluten characteristics for a wheat. You save time and costs as the Gluten Index method works both for flour and for ground wheat.
A complete test takes less than 10 minutes.
Determines true gluten
While gluten is correlated to protein, there are a number of cases where a wheat would have a high protein content, but no or very weak gluten. Glutomatic® is the only way to know for sure.
Category: China Flour Mill Lab Instruments