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Resistograph 500

Resistograph 500
Resistance to Corrosion YES
Scratch Resistant Special Static Paint YES
Critical Parts Made by Aluminum YES
SMPS Power Supply (voltage variations) YES
Dough Mixing Capacity 300gr
Test Time 45,90,135 min
Reality (Mass Representation) High
Test Result ISO, TSE,ICC..
Storing Test Data YES
Saving Results to Flash Disk Via USB YES
Storing Test Data Pdf YES
Automatic Safety Control YES
Corrected Result YES
Sensitive Measurement YES
Test Repeability YES
Standard Test Temperature YES
Software Update With Remote Connection YES
Test Reproducibility YES
Test Result Accuracy YES
New Generation Upward-moving YES
Avoidance of Gravity YES
Number of Fermentatıon Rooms 4
Number of Tests (at the same time) 8
Need a Computer and a Screen NO
Time Saving YES
Resistance to extension, Extensibility, Energy, Ratio Number YES
Standard 30 ° Test Temperature YES
Homogeneous Heating YES
The values taken at 135 minutes are used when interpreting the analyzed dough. The height of the curve is a measure of the dough's resistance to shrinkage and the width is a measure of elasticity. The area formed by the curve is proportional to the work that causes the rupture along the path drawn with the resistograph.
The maximum resistance of the analyzed sample to elongation, the resistance of the dough to constant deformation, the ability to elongate, the higher the energy, the stronger the flour.
The maximum resistance of the dough to elongation refers to the height of the diagram and is expressed as Resistograph Unit (RU).  
Elongation ability; the base length of the curve in millimeters (cm). 
Dough resistance at constant deformation; It is a measure of the height of the diagram 50 mm from the beginning of the diagram.  It is expressed in Resistograph Units (RU).
Energy; refers to the planimetric area of the curve in cm2.

Optimize your dough, let the cash flow
- Daily flour consumption 60 t
- The price of bread in Turkey is approximately USD 2 per kg
- 0.5 [%] higher water absorption with Resistograph® tests
- For example, instead of 57% you get 57.5%
- 60,000 kg flour = 300 kg more dough
- Cooking loss approx. 15% = 45 kg
- 255 more bakery products / bread
- USD 510 per day
- 153,000 USD after 300 days
- 230 M Lira


Resistograph 500
With the Bastak Brand Resistograph 500 device, the negative effects of gravity are eliminated by using a special rail dough stretching mechanism moving from bottom to top, at 45, 90 and 135 minutes, which are test times long enough to understand the rheological properties of the dough, and a graph is obtained by recording the applied force as a result of the test.
In order to obtain bakery products with ideal properties, the elasticity, resistance and energy of the dough are determined in accordance with international standards and converted to a chart.
- Determines the rheological properties of flour to obtain ideal bakery products.
- It helps to determine the effects and ratios of the rheological properties of flour.
- Easy to use with its ergonomic design,
- Sufficient test times (45,90,135 min.) to determine dough rheological properties.
- Dough preparation times for testing can be controlled from the touch screen and also manually
- It saves time for the user with a total of 4 fermentation chambers.
- Touch screen and PC controlled heating system.
- Parallel testing possibility
- Time control from internal PC with touch screen and manually.
- Compatible with world standards
- It does not require a separate computer and screen system, it works in harmony with the screen of Absograph 500, saves the test result and follows the process.
- Dough stretching mechanism movement is designed from bottom to top with R&D studies and thus, the negative effect of gravity is eliminated.

Dough rheology analyzes;  are indispensable in the food industry as they provide important information about determining the difference between the quality of flours, choosing the appropriate raw material, and determining the changes that occur in the dough during fermentation.
Dough rheology, which covers the flow and deformation of the dough, is based on the principle of measuring the force that occurs by applying deformation or tension to the dough for a certain period of time in a controlled manner.
Working principle; RESISTOGRAPH 500 represents the quality characterization of the flour sample to be analyzed in the form of a graph. The diagram resulting from the test is divided into strictly fixed single components and the evaluation results are given according to international standards.
The force on the analyzed sample is recorded graphically as a function of time, with the elongation force initially increasing, reaching a maximum with the increase in tensile force offset by the decrease in the other part of the sample. Then the slope gradually decreases, and after the dough breaks, it suddenly drops. In the graph obtained, the strength of the dough against its efforts in the spread analysis of the curvature, the density of the curvature is the elastic expression.
Scope of application; Thousands of flour, bread, pasta, biscuit, grain industry manufacturers, universities, research industries and grain quality control analysis laboratories around the world use rheology devices in more than 150 countries.

  • Model: Resistograph 500
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