Bastak - Model 500 -Dough Rheological Analyzer

• Preparing time of round dough and long dough for the test can be controlled from a touch screen and also manually
• Additional fermentation room to make a test for second different sample simultaneously.
• It saves user time with 4 fermentation rooms.
• Touch screen and heating system with PC control.
• Parallel test opportunity
• Time controlling from touch screen internal PC and manually.
• Comply with world standards
• It doesn’t require a separate computer &screen system, it works compatible with Absograph’s screen and saves the test result, follow the process.
• With R&D works, dough stretching mechanism movement is designed from down through upside and so negative effect of gravity is removed.
• The results of Resistograph comparable and equivalent with the Extensograph device.
• At the of the test following data can be collected;
• Viscoelasticity
• Enzyme activity
• Sprouting
• Dough stability
• Development time
• Degree of softening
• Elasticity
• Gluten amount
• Gluten quality
• The suitability of flour to bread or other bakery products

Stretching the dough which is prepared with the appropriate amount of water and after some fermentation steps, with a hook and rail until tearing and measuring elasticity and transferring the data to the graphics and getting numerical data.