GLUTEN CHEQ 6100

It separates the wet gluten in commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, semolina and determines the wet gluten amount of 2 samples at the same time in 5 minutes in accordance with international standards.

ADVANTAGES
-  Tests according to ICC standards
-  Adjusting the kneading and washing time in seconds
-  5 minutes of testing time and simultaneous parallel testing
-  Automatic sample amount calculation
-  Magnetic gluten washing units
-  LCD screen
-  Tracking the company name, date, time, ambient temperature, sample names, remaining test time/durations and work done by the device (running, printing, stop…etc) on the device LCD screen
-  Sample ID feature
-  New, modern and comprehensive
-  Microprocessor control
-  Membrane technology
-  27 function buttons
-  Kneading and Washing times warning lights
-  Built-in printer

Working Principle;
After the flour sample to be tested is made into dough with 2% salt water solution, the dough obtained is washed with 2% salt water solution. A wet gluten sample is obtained by removing starch, water-soluble proteins (albumins) and soluble proteins (globulins) in dilute water solutions. The wet gluten obtained gives information about the gluten amount of the sample.
Due to the fact that the tests are carried out with salt water, aluminum parts, anodized and metal parts are coated with galvanization before painting in order to prevent corrosion that the device will be exposed to and to ensure that it can be used for years.