• Latest Flour Extensibility Analyzer with High Quality
  • Latest Flour Extensibility Analyzer with High Quality
  • Latest Flour Extensibility Analyzer with High Quality
  • Latest Flour Extensibility Analyzer with High Quality
  • Latest Flour Extensibility Analyzer with High Quality
  • Latest Flour Extensibility Analyzer with High Quality

Latest Flour Extensibility Analyzer with High Quality

Place of Origin: Hubei, China (Mainland)
Power: Electronic
Usage: Process Testing Machine
Customization:
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Latest Flour Extensibility Analyzer with High Quality pictures & photos
Latest Flour Extensibility Analyzer with High Quality
US $700-1,000 / Piece
Min. Order: 1 Piece

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Basic Info.

Model NO.
Model Number: AMCE-1500
Product Name
Flour Quality Instrument
Output Shaft Speed
63±1r/Min(Adjustable)
Certificate
Ce
Torque Range
1~10nm
Accuracy
≥0.5%
Pot Size
300g
Unit Torque
(9.8±0.2)Mn.M/Fu
Transport Package
Standard Export Package
Specification
According to actual situation.
Trademark
ACME
Origin
Hubei
Production Capacity
1000pieces/Year

Product Description

Product Description:

Instrument is an special instrument for testing flour quality.Mainly used for the flour detection and control in these fields,such as:wheat breeding, business acquisition, storage, flour processing and food production.1.Accurate,reliable,speedy,steady high automation. 2.More popular than Germany brand in China Now

Functions
  Quality Testing Organization
 Wheat Breeding  Grain purchasing and storage enterprise Grain and Food Processing Enterprise,etc
Specifications
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.
Method 
1. A flour sample of 50 or 300 grams on a 14 percent moisture basis is weighed and placed into the corresponding farinograph mixing bowl. 
2. Water from a buret is added to the flour and mixed to form a dough. 
3. As the dough is mixed, the farinograph records a curve on graph paper. 
4. The amount of water added (absorption) affects the position of the curve on the graph paper. Less water increases dough consistency and moves the curve upward. 
5. The curve is centered on the 500-Brabender unit (BU) line ±20 BU by adding the appropriate amount of water and is run until the curve leaves the 500-BU line

Results 
• The farinograph determines dough and gluten properties of a flour sample by measuring the resistance of a dough against the mixing action of paddles (blades). 
• Farinograph results include absorption, arrival time, stability time, peak time, departure time, and mixing tolerance index.
Technical parameters:

power supply 220V
output shaft speed 63±1r/min(adjustable)
torque range 1~10Nm
accuracy ≥0.5%
pot size 300g
measuring range 0~1000 silty unit
unit torque (9.8±0.2)mN.m/FU
surface temperature 30±0.2°C bowl
water accuracy 0.2ml(300g kneading device)
certification CE
 
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Latest Flour Extensibility Analyzer with High Quality\  
Latest Flour Extensibility Analyzer with High Quality

Latest Flour Extensibility Analyzer with High Quality
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Latest Flour Extensibility Analyzer with High Quality

 
 

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