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ABSOGRAPH 500

It measures water absorption capacity of dough and transfers the data to graphic, besides it prepares the dough sample for the next test (resistograph test)

It gives information about flour properties if it is suitable for bread, pasta, biscuits.

Easy to use with an ergonomic design

It has a touchable screen, internal computer system, saves data.

If required possible to use with mouse and keypad.

It has connection ports RS232 and Ethernet

The software can be updated with remote connection

Comply with World standards.

It has standard 300 gr dough mixing capacity

Possible to record the results as PDF File

Test data can be transferred with USB, Flash memory and printed

It doesn’t require separately computer and screen

Compatible with BASTAK Resistograph , collects all test data together

Designed and produced in an easy-to-clean manner

The results of Absograph comparable and equivalent with the Farinograph device

The temperature of dough mixing container is adjustable

At the of the test following data can be collected ;

Viscoelasticity

The water absorption capacity of flour

Dough stability

Development time

Degree of softening

 

 

Principle; measuring the resistance of dough against to the blades of the instrument.  This resistance is transferred to the touchable screen as data and graphics. Resistance and results are changing depends on the dough viscosity

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Absograph 500