Download Tag: Yucebas

Diastograph, Y37

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.

YM1 Wet wheat grinding machine, Y18

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 %

Wheat humidification mixer, Y21

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

Flour testing device, Y02

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)

Tube shaker, Y13

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

Rheograph, Y04

Feature

With the Rheograph the constant pressure to inflate the dough with the resistance (P), extensibilty (L), energy (W) values can be determined. The device can control directly own embedded industrial touch screen PC and software is commanded for bubble inflation without operator interfere. The Rheograph gives the similar results as Alveograph. All properties of the dough is measured, calculated, saved and converted PDF format..
The device has two section:
– Mixer for preparing dough sample
– Fermentation and dough inflation section

Advantages:

– Easy to operate & robust design & multilanguage & user friendly software
– Online drawing
– Data and results can be stored on computer
– Integrated computer on the device, which makes possible to put on intranet
– Easy to update of software with remote access control
– Automatically commanded for bubble inflation (no interfere of operator)

Rheograph can be determine :

– Resistance/Maximum Resistance to Pressure (P)
– Extensibility-Curve Length (L)
– Energy (W)
– P/L ratio
– Elasticity Index (Ie)

Technical Specifications :

Dimensions (H x D x W): 360 mm x 750 mm x 490 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 80 Kg

Gastograph, Y55

Feature-

The Gastograph measures the production of the gas – CO₂ – due to the yeast action in dough samples and measures the yeast activity. The Gastograph measures the activity of the fresh and dried (instant) yeasts. The device allows to make analysis of the multiple samples in one time. It has a temperature controlled proofing chamber where to insert the test material. The fermentation chambers are rubber sealed and their covers made by chromium material. The device measures the volume of the CO₂ produced in certain period of times. It allows to complete the testst up to 3 hours period without any operator interfere. The device is useful for yeast manufacturers, flour mills, bakeries, laboratories, research institutes, universities etc. The test results are shown in the graphics and CO₂ columns separately. The test results can printed directly, converted into pdf format or export to excel papersheet.

Advantages :

– Determines the yeast quality
– Data and results can be stored on its own computer
– Online drawing of the test graphics
– Online control of the temperature during the tests
– Integrated computer on the device, which makes possible to put on intranet
– Easy to update of software with remote access control
– High precision (accuracy: 0.5 ccm/CO₂)
– Easy to operate and robust design
– Easy to calibrate
– Multilanguage and user friendly software

Technical Specifications :

Dimensions (H x D x W): 880 + 400 mm x 305 mm x 805 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 70 Kg

Sedimentation device, Y15

Feature-

The device provides information about the quality of the wheat gluten and measure the damage of insect. It works for 5 minutes with 40 shaking in a minute according to the analysis principle. The user’s can do the tests with 6 different samples at the same time. The device is suitable for Sedimentation and Modified Sedimentation Test. The user’s can do the Sedimentation Test during the resting period of Modified Sedimentation Test. The user’s can see the internal temperature, shaking number and resting period of Modified Sedimentation Test as minute on the touch screen LCD, when they do another Sedimentation Test. The device can directly control from touch screen LCD.

Technical Specifications :

Dimensions (H x D x W): 350 mm x 250 mm x 440 mm
Energy: 220 V 50 Hz
Net Weight: 14 Kg

Bran brusher, Y19

Feature-

Bran Brusher is a equipment using for separate successfully from coarse bran to flour and semolina. Sieves by aid of the wind palletized system thus separates the flour and semolina remained on the bran. Obtained data will be useful for calculation real extraction ratios. It provide additional extraction up to 5 % or better.

Technical Specifications

Dimensions (H x D x W): 450 mm x 700 mm x 350 mm.
Energy: 220 V 50 – 60 Hz
Net Weight: 40 Kg
Sieve Dimension: 160μ

External automatic water dosing system, Y42

Feature-

External Automatic Water Dosing System provides the accurate water dosing during the determination of water absorption amount of flour in Flour Testing Device or Integrated Flour Dough Testing Set. The device minimize the operator reading faults and provides high accuracy on the water dosing. With the constant water temperature in the water dosing unit, the device gives accurate results while the determination of water absorption content of flour. The device has mini computer with 3.5” color touchscreen display, capable updating software through the internet, easily calibrated to achieve a water dosing accuracy less than %0.1.

Technical Specifications

Dimensions (H x D x W): 480 mm x 650 mm x 350 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 42 Kg

Damaged starch analyser, Y41

Feature:

Damaged Starch Analyser is based on working with an amperometric method in order to measure the starch damage in flour sample. The device measured the amount of iodine absorbed by starch granules in a diluted flour suspension with special solution. The test performs 1 g of flour sample approx. in 7 minutes. The necessary iodine is generated by the special probe of the device in order to determine the iodine absorption. The Damaged Starch Analyser gives the similar results as SD Matic. The test results are expressed as % of the iodine absorption (Ai), DSU, DSUc and AACC units. The more absorption of the iodine means more damaged starch.

Advantages:

– Easy to operate
– Rapid analysis (less than 10 minutes)
– Reliable results
– Fully automatic test
– Amperometric method
– No addition of enzyme
– Direct control from touchscreen LCD
– Less bench space

Main applications of the measurement of damaged starch are :

– Quality control of the flour
– Control the settings of the roller mills in the mill
– Improve dough yeald by adjusting water absorption ratio
– Adjust the stickiness of the dough
– Optimize the final product quality in terms of volume, color and shelf life

Technical Specifications:

Dimensions (H x D X W): 335 mm x 400 mm x 280 mm
Energy: 220 V 50 – 60 Hz
Net Weight: 12 Kg