Diastograph, Y37

$0.00

Feature

Diastograph determines the gelatinization properties and enzyme activity of flour, whole flour meal, rice flour, maize, rye and barley etc. The Diastograph gives the similar results as Amylograph. The working principle is that a suspension of flour and distilled water is heated with a constant rate 1.5 °C/min with the rotating bowl where the strength against the mixing is measured considering the viscous characteristics of the sample. The Diastograph can control directly own embedded industrial touch screen PC. User friendly software allows to work with starches, modified starches with modifications on heating/cooling rate and mixing bowl speed by operator depending on application.

Advantages:

– Easy to operate & robust design & multilanguage & user friendly software
– Determination of gelatinization properties of flour and starch varieties
– Two device in single body for flour and starch analysis
– Easy to update of software with remote access control
– Data and results can be stored on computer
– Integrated computer on the device, which makes possible to put on intranet
– To create special test profiles for different applications
– Measuring alpha amylase activity in flour

The Diastograph can be determine :

– Viscosity/Temperature at the beginning
– Gelatinization/Temperature at the beginning
– Max. Gelatinization/Temperature
– Hot/Cold Phase Viscosity /Temperature
– Final Holding Viscosity / Temperature

Specification

Dimensions (H x D x W): 850 mm x 650 mm x 500 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 72 Kg
Mixing bowl capacity: 550 ml
Mixing bowl speed: 75 min-1 as a standard, adjustable 0 – 300 min-1
Heating Rate: 1.5°C/min as standard, adjustable 0.1 – 3.0°C/min
*Optional Cooling System with Cooling Rate: 0.5 – 3.0°C/min.

Categories:  

YM1 Wet wheat grinding machine, Y18

$0.00

Feature

The device consists of two sections, Crushing is right side and has two collection container, Semolina Reduction is left side and has one collection container. The rollers could be set easily desired gap distance. The flour (B1 – B2 – B3, C1 – C2 – C3), coarse and fine bran are received from 6 channels through the 3 breaking rollers and 2 reduction rollers with 160 μ – 800 μ – 160 μ sieves respectively. The rollers are hardened up to 50-55 HRC. The mill provides the determination of the yield of the milling plant as well.

Technical Specifications :

Dimensions (H x D x W): 750 mm x 630 mm x 660 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 145 Kg
Capacity: Minimum 100 g
Extraction Rate: 60 to 65 %

Categories:  

Wheat humidification mixer, Y21

$0.00

Feature

Wheat Humidification Mixer is used for mixing of the wheat, flour and additives ensures optimal conditioning and homogenization of the products in the pre and post milling stages.
– Conditioning of the wheat before milling.
– Mixing of the flour after milling.
– Mixing of the additives.
– Preparation of the wheat or flour mixtures.

Technical Specifications :

Dimensions (H x D x W): 310 mm x 550 mm x 330 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 16 Kg

Categories:  

Flour testing device, Y02

$0.00

Feature

The device use for the determination of a wide variety data of the mixing and bread making properties of the flour. The resistance of the dough against the mixing arms is analysed depending on the flour quality by the time of mixing process. The device can control directly own embedded industrial touch screen PC and software. Flour Testing Device gives similar results as Farinograph. All properties of the dough is measured, calculated, saved and converted PDF format.

Advantages:

– Easy to operate & robust design & multilanguage & user friendly software
– Data and results can be stored on it’s own computer
– Integrated computer on the device, which makes possible to put on intranet
– Easy to update of software with remote access control
– Security control on the cover of the mixing bowl
– Determination of rheological properties of flour

Flour Testing Device can be determine :

– Water Absorbtion Capacity (%)
– Dough Development Time ( Minutes )
– Dough Stability ( Minutes )
– Knead Tolerance Index
– Softening Degrees (10th, 12th, 20th)
– Flour Quality Coefficient (FQC)

Technical Specifications:

Dimensions (H x D x W): 360 mm x 650 mm x 490 mm
Energy: 220 V, 50 – 60 Hz
Net Weight: 115 Kg
Mixer: 300 g as a standard, 50 g mixer (optional)

Categories:  

Tube shaker, Y13

$0.00

Features

Tube Shaker can work with the two samples at the same time and it makes homogenous your samples for Falling Number Tests and Fungal Falling Number Tests. The shaking time of device can be adjust by using digital controller. When the covers of device opening during the shaking process, device stops automatically.

Technical Specifications :

Dimensions (H x D x W): 600 mm x 490 mm x 280 mm
Energy: 220 V 50 Hz
Net Weight: 46 Kg

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