Instruments for Testing Dough, Starch and Grains etc.

Glutomatic System
Glutomatic System

Glutomatic System

Glutomatic system is the instrument that measures gluten index, dry gluten content, wet gluten content, and water binding of gluten.

Falling Number

Falling Number is the alpha-amylase enzyme activity in grains and flour measurement. Alpha-amylase activity is essential for product quality of noodles, pasta, grains, bread etc. Therefore, by using falling number, enzyme activity in flour is able to be optimized.

Falling Number
Falling Number
Dough Lab
Dough Lab

เครื่อง Dough Lab

Dough lab can determine water absorption of flour, dough development time and other dough mixing parameters. Water and flour can be adjusted and added while the instrument is mixing dough. Plus, dough lab has the sensor system that can detect and control temperature of water and dough along the process of testing.

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