- Phone: +92 51 6124242
- Phone: +92 315 850 4242
- Email: md@skylines-ia.com
- Email: info@skylines-ia.com
Food Testing Instruments
RESISTOGRAPH 500
Used to measure dough elasticity, resistance, energy, stability, ripening time, softening time.
Determines the properties of flour to be used in order to obtain ideal bakery products.
It helps to determine the usage rates of the flour additives used.
Easy to use thanks to its ergonomic design
Test time long enough to understand rheological properties of dough (45,90,135 minutes,)
Manually controlling dough mashing and cane parts via touch screen PC
An additional fermentation chamber is available to handle multiple samples at the same time. Four fermentation chambers save time.
Touch screen PC controlled heating system,
Possibility of parallel testing,
Time control via touch screen PC and manual,
Complies with world standards
In addition, the computer and the screen does not need to work in harmony with the absograph device, the same touch screen data is recorded and the test is followed.
With the R & D studies, rail dough stretching mechanism moving from bottom to top was used and the negative effects of gravity were eliminated.
The results are comparable and equivalent to the extensograph device.
Test result The following data are available:
viscoelasticity
Enzyme activity
Sprouting
Dough stability
Dough development time
Dough softening time
Elasticity
Amount of gluten
Gluten power
Suitable for bread and other bakery products
The working principle of the device is to measure the elasticity of the dough prepared with the appropriate amount of water by passing through certain fermentation stages, stretching it to the coap with the hook and rail system and transferring it to the graph and obtaining numerical data.
There is a 2-year warranty and 10-year spare parts guarantee except for faults in use.
