The determination of gluten quantity and quality improve the quality of finished products by making sure that raw materials meet gluten specifications. When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The system does not only determine the gluten characteristics of wheat and flour but also can measures true gluten, where protein content is not indicative of gluten characteristics. The system is used worldwide by thousands of grain traders, flour millers, breeders and pasta/noodle manufacturers, who benefit from its features.
The system comprises of a Glutomatic®, Centrifuge and a Glutork. It’s easy to use and confidently operated by non technical personnel. A complete test takes less than 10 minutes and is approved by official world standards.
