Gluten Analyzer

Dual-Head Gluten Tester/ Flour Gluten Index Analyzer/ Gluten Analysis Dryer Instrument/Gluten Analyzer: Guaranteeing Quality and Consistency/ Gluten Analysis Dryer Instrument

The Gluten Analyzer is the best tool available which will provide you the solution for quality control for the grain and milling industry. It guarantees in providing rapid, precise and standardized determination of a moist gluten content, dry gluten content and the essential Gluten Index in semolina and wheat flour.

Gluten is known as the functional protein that dictates viscoelastic properties of the dough, which has a direct impact on the final volume, texture and shelf life of the baked products. This tool is extremely important for millers for making the classification of the raw materials and bakers use it for ensuring the continuous performance of every batch, reducing the costly errors.

Ideal for use in food and flour processing industries, as well as in grain and oil research institutions and grain storage
facilities, ensuring the quality and consistency of gluten in wheat and whole wheat flour.

This analyzer works tremendously with the integration of three processes and these are: washing, centrifuging and drying.

• Washing: The automatically working Gluten Washer makes sure that the wet gluten mass is completely separated from the starch with the use of a saline solution.

• Centrifuge: Now the wet gluten obtained previously will be subjected to a regulated centrifugal force in the Gluten Index Centrifuge.

• Measurement: This centrifugal step helps in determining the gluten’s elastic ability and strength.

• Drying: The Gluten Dryer helps in the measurement of the dry weight of the gluten.

• Automation: The mechanism makes this whole process series automatic, providing a total report of best quality in minutes, which makes sure that you achieve a high throughput.

What Principles Does This Equipment Follow?

Standards: (The examination will precisely and strictly adheres to the global quality norms.

Core Principle (Differential Solubility): This whole process depends on the factor called differential solubility of wheat proteins.

Protein Isolation: The core mechanical isolation helps in keeping the glutenin and gliadin proteins completely separated (which are not soluble at all in water/saline) from the other components that are soluble in water.

Gluten Index: This principle helps in calculating the resistance of the moist gluten mass when it is exposed to the centrifugal force.

Quality Measurement: The resulting Gluten Index value offers a quantifiable measure of the quality or the strength of gluten, which is a far better component when it comes to predicting the baking performance than just the gluten content.

Why Choose Yatherm Scientific: The Yatherm Advantage

Choosing Yatherm Scientific means becoming a partner with a company which is absolutely dedicated to help you in achieving your operational excellence.

Our Gluten Analyzers are manufactured with utmost dedication  to meticulous calibration and stability, which grants absolute guarantee in providing results that are highly reproducible across all multiple testing sites which is a necessity for the international market.

We are more than just equipment sellers, we also offer a detailed installation and training guidance which will be given by our team of experts, making sure there is flawless integration into your existing QC flow.

Furthermore, our extensive and exceptional network for maintenance and genuine spare parts makes sure you experience maximum uptime, which helps keeping your investment protected and preventing costly production halts.

Yatherm Scientific is a choice of quality, which is delivered rapidly.