Bread Flour Protein Content Farinograph - E

• After-sales Service: Online or Engineer Field Support
• Warranty: Online or Engineer Field Support
• Customized: Non-Customized
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Structure: Desktop
• Material: Steel
• Certification: ISO
• Application: School, Hospital, Lab
• Type: Wheat
• Guarantee: 2 Years
• Installation: Engineer Available Oversea
• Train: Available
• Storage Method: Normal
• Processing Type: Raw
• Transport Package: Any Transportation
• Specification: Steel
• Trademark: MOLE
• Origin: China
• Production Capacity: 500 PCS/Month
• Package Size: 20.00cm * 30.00cm * 20.00cm
• Package Gross Weight: 30.000kg

Product Description

Introduction
JFZD-300 Wheat flour Electronic Farinograph is one kind of special instruments for testing wheat flour quality. In fact, it is an equipment of torque measurement and record. It is normal detecting equipment of evaluating wheat flour quality. It can test water absorption, formation time, stability and weakening degree when wheat flour is rubbing. It is used for testing water absorption, wheat flour quality, applications, directing wheat collocation and evaluating wheat flour quality stability

 

Main feature

 1. The instruments use ultra-precise force sensors, data acquisition, and processing system and

computer processing system. It has accurate and reliable testing, good stability, the high degree of automation,

2. The instruments can test water absorption, formation time and weakening degree when the wheat flour is heading at the same time

3. The instrument is not only suitable for the determination of water absorption,

wheat flour quality measurements, but also it can be used for testing flour application

4. The instruments can guide the wheat collocation.

5. The instruments can guide compounded flour, evaluated flour quality stability.

6. The instruments passed National Standard Verification Assessment by the National Food Authority