- Phone: +92 51 6124242
- Phone: +92 315 850 4242
- Email: md@skylines-ia.com
- Email: info@skylines-ia.com
ABSOGRAPH 500
It measures the dough's water lifting capacity and graphs it, and also helps in preparing the dough for the next test stage, the resistograph.
Provides information about the baking properties of flour.
Easy to use thanks to its ergonomic design
Control and test data storage by touch screen PC,
Easy connection via Ethernet and RS-232 ports,
Software update via remote connection,
Compatible with world standards,
Standard 300 gram dough mixing chamber
Save test results as PDF,
Save and print results to USB Flash Disk,
If desired, use with keyboard and mouse,
No need for computers and screens
It complies with the resistograph and collects all test data together.
It is designed for easy cleaning.
The results are comparable and equivalent to the Farinograph device.
Dough kneading chamber temperature adjustable
Test result The following data are available:
viscoelasticity
Water removal
Dough stability
Dough development time
Dough softening time
Suitable for bread and other products
Gluten power
Working principle; It is based on the measurement of the force of the dough on the device blades depending
on the fluidity and the transfer of this effect as graphical and data to the textile screen.
There is a 2-year warranty and 10-year spare parts guarantee except for faults in use.
