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ABSOGRAPH 500
It measures water absorption capacity of dough and transfers the data to graphic, besides it prepares the dough sample for the next test (resistograph test)
It gives information about flour properties if it is suitable for bread, pasta, biscuits.
Easy to use with an ergonomic design
It has a touchable screen, internal computer system, saves data.
If required possible to use with mouse and keypad.
It has connection ports RS232 and Ethernet
The software can be updated with remote connection
Comply with World standards.
It has standard 300 gr dough mixing capacity
Possible to record the results as PDF File
Test data can be transferred with USB, Flash memory and printed
It doesn’t require separately computer and screen
Compatible with BASTAK Resistograph , collects all test data together
Designed and produced in an easy-to-clean manner
The results of Absograph comparable and equivalent with the Farinograph device
The temperature of dough mixing container is adjustable
At the of the test following data can be collected ;
Viscoelasticity
The water absorption capacity of flour
Dough stability
Development time
Degree of softening
Principle; measuring the resistance of dough against to the blades of the instrument. This resistance is transferred to the touchable screen as data and graphics. Resistance and results are changing depends on the dough viscosity
