Resistograph 500

It is used to measure dough elasticity, resistance, energy, stability, ripening time, softening time.

It determines the properties of the flour to be used in order to obtain bakery products with ideal properties.

It helps in determining the usage rates of the flour additives used.

Easy to use thanks to its ergonomic design

Testing time long enough to understand the rheological properties of the dough (45,90,135 minutes)

Controlling dough charring and cane parts via touch screen PC and manually,

There is an additional fermentation chamber to work with more than one sample at the same time. Time is saved with four fermentation chambers.

Touch screen PC controlled heating system,

Parallel testing facility,

Time control via touch screen PC and manually,

Conforms to world standards

In addition, it does not need a computer and screen, and works in harmony with the absograph device, thanks to the same touch screen, the data is recorded and the test is followed.

With the R&D studies, the dough stretching mechanism with a rail that moves from the bottom up has been used and the negative effects of gravity have been eliminated.

With the extensograph device, the results are comparable and equivalent.

Test result The following data can be obtained:

viscoelasticity

Enzyme activity

Sprouting

Dough stability

Dough development time

Dough softening time

Elasticity

Gluten amount

gluten strength

Compatibility with bread and other bakery products

The working principle of the device: The dough, which is prepared with the appropriate amount of water, passes through certain fermentation stages, is stretched to the bucket with the hook and rail system, and its elasticity is measured and transferred to the graphic and numerical data is obtained.

There is a 2-year warranty and a 10-year spare part supply warranty, excluding usage errors.

Technicial Specifications