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GB/T14614.4、ISO5530-4、ICC121、AACC54-30
• System Cooling: Built-in electric cooling, no external water cooling system required;
• Dough Water Addition: Automatic and precise water quantity and temperature control;
• Additive Guidance: Helps users select the most suitable additives to achieve the target bubble value;
• Virtual Storage and Powder Supply: Simulates placing each product into a silo and entering its corresponding price;
• Flour and Wheat Blending: Automatically selects blending ratios for up to 5 products to achieve the target bubble value;
• Traceability: Monitors and analyzes product quality from a specific supplier or customer over a certain period;
• Dough Sheet Blowing: Automatic dough sheet positioning and blowing, automatic temperature and humidity control in the measurement chamber, downward blowing method resulting in rounder bubbles, closer to the ideal experimental state;
• Experimental Methods: New detection parameters: pressure/tension, first derivative, automatic calculation and display. Experiments such as "baking strength decay," "relaxation," and "comprehensive" (combinations of different experimental methods, such as "standard blowing" + "relaxation") are pre-installed in the software. Users can also set their own experimental methods, for example, by changing the kneading intensity and time. Therefore, the bubble meter can predict and analyze more performance characteristics that we want to understand;
Model: | PA-T |
Sample Weight: | 250g |
Test Indicators: | P value, L value, W value, G value, P/L ratio |
Dough Mixer Rotation Speed: | 60±2 RPM |
Airflow Rate for Bubble Formation: | 96±2 L/h |
Dough Mixer Operating Temperature: | 24.0±0.2℃ |
Proofing Cabinet Operating Temperature: | 25.0±0.2℃ |
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