Powder BF-E
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Product Information
The powder meter BF-E the quantitative wheat flour plus the appropriate amount of water kneading, the computer system draws the coordinate chart of the stirring resistance over time, that is, the powder curve, from the amount of water added and the powder curve of recording the mixing performance to calculate the water absorption of wheat flour and evaluate the formation time, stability time, weakening degree and so on when the dough is mixed.
>> Technical advantages <<
- Change the kneading bowl at will. 300g and 50g kneading bowl random exchange program to identify the bowl type and automatically call the corresponding program
- Automatic water supply system, the button controls the addition of water to the burette, instead of pressing the rubber ball by hand.
- The analysis results are saved in Access database format, which is easy to consult.
- Multiple protective measures. Double button start, open the cover and stop.
- Intelligent program sensing instrument action, automatically start drawing.
>> kneading bowl <<
300g and 50g two types of kneading bowl for users to choose,
300g kneading bowl:
- For silty experiments, in line with GB/T14614 and ISO5530-1.
- Make dough for dough stretching experiments.
50g kneading bowl:
- For silty experiments, in line with GB/T14614 and ISO5530-1.
- Removable mixing blades for easy cleaning.
>> silty chart and parameters <<
The following parameters can be obtained from the farinogram to evaluate the gluten strength of flour:
- Water absorption: the amount of water added when the dough consistency value reaches 500FU, unit: mL/100g
- Formation time: the time interval from water addition to the time when the silty curve reaches consistency, in minutes
- Stabilization time: the time interval between the upper edge of the silty curve and the 500FU marking line, in minutes
- Weakening degree: the median value of the powdery curve from the peak to 12 minutes, unit: powdery meter unit (FU)
>> Typical applications <<
- evaluation of water absorption capacity of flour
- Through the detection of dough rheology, flour strength (formation time, stable time, weakening degree, flour quality index)
- Monitoring and Control of Wheat and Flour Quality in Flour Milling Process
>> typical silty figure <<
Flour quality map of high gluten flour
Flour and Flour with Medium Gluten
Results of silty test
| Water absorption (ml/100g) | Formation time (min) | Stabilization time (minutes) | Degree of weakening (FU) | silty quality index | |
|---|---|---|---|---|---|
| high gluten flour | 63.5 | 7.0 | 12.5 | 54 | 125 |
| medium gluten flour | 59 | 3.0 | 3.6 | 145 | 46 |
>> Technical parameters <<
| Model | BF-E |
|---|---|
| Power | AC 220V，50Hz，200W |
| Sample quantity | 300g(300g model kneading bowl) or 50g(50g model kneading bowl) |
| Computer interface mode | USB |
| Torque measurement method | Electronic torque sensor |
| Accuracy | 0.5 percent of span |
| Rotation speed of main and noodle cutters | 63±2r/m |
| Vice and noodle cutter speed | 94.5±3r/m |
| Coordinate scale range | Abscissa: 0-20min, ordinate: 0-1000FU |
| abscissa speed | 10m m/min |
| Unit torque | 300g kneading bowl: 9.8m N-m/FU 50g kneading bowl: 1.96m N-m/FU |
| Dimensions, weight | L95 W53 H62cm, weight 75kg (with 300g bowl)/70kg (with 50g bowl) |
Key words:
Scientific equipment
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