When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Perten Glutomatic® System is the world standard for determination of gluten quantity and quality.
The Perten Glutomatic System provides precise measurements of gluten quantity and quality, enabling the assessment of baking quality for wheat and flour. Its automated operation ensures rapid, reliable results in under 10 minutes.
System Components
- Glutomatic 2000
- Gluten Index Centrifuge 2010
- Glutork 2020
(All of the above are sold separately).
Key Features & Benefits
- Gluten Analysis: Accurately determines wet gluten content, dry gluten content, water binding, and gluten strength via the Gluten Index. Ensures raw materials meet specifications for higher-quality products.
- Official Standards Compliance: Recognized as the international standard for gluten analysis by AACC, ICC, ISO, and other regulatory bodies.
- Easy Operation: Automated system with a 7-inch touchscreen simplifies the process, making it accessible to non-technical users.
- Versatile Application: Suitable for both flour and whole wheat, saving time and costs.
- Rapid Results: Complete tests in less than 10 minutes.
- True Gluten Determination: Unlike protein content analysis, the system provides accurate gluten quality data, unaffected by environmental or processing variables.
- Connectivity: Supports USB and Ethernet connections for integration with LIMS/PC, centrifuge, and balance.
Applications
- Breeding: Evaluate gluten properties early to select suitable wheat varieties.
- Grain Trading: Classify wheat quickly based on gluten content and quality, maximizing trade margins.
- Flour Milling: Blend flours to meet customer demands while optimizing operating margins.
- Baking: Ensure dough elasticity, gas retention, and product consistency. Use results to minimize costs while maintaining quality.
- Durum and Pasta Production: Optimize dough characteristics for firmness, stability, and cooking quality.
About Gluten
Gluten, formed from the protein's gliadin and glutenin, determines dough elasticity and processing performance. Protein content alone may not indicate gluten quality, especially under variable conditions like heat damage or enzymatic addition.
Specifications
- Power Requirements: 115/230 V, 50/60 Hz
- Touchscreen: 7-inch capacitive display
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Dimensions & Weight:
- Glutomatic 2000: 378x353x288 mm (18 kg)
- Centrifuge 2010: 203x270x224 mm (7 kg)
- Glutork 2020: 90x255x200 mm (2 kg)
- Parameters Measured: Gluten Index, wet/dry gluten content, water binding
- Recommended Accessories: Laboratory Mill 3100 or 120 for grinding whole wheat.
The Perten Glutomatic System is an essential tool for professionals across the wheat supply chain, from breeders to bakers, delivering actionable insights into gluten
Analysis:
- Products: Wheat, wheat flour, durum, semolina, vital gluten
- Parameters: Gluten Index, wet gluten content, dry gluten content, water binding in gluten
Recommended accessories:
Laboratory Mill 3100 or 120. For Rapid and convenient grinding of whole wheat to wheat meal.