PE-E Dough Stretcher Introduction
The dough was prepared from wheat flour, water and salt under a prescribed condition by using a farinograph, and 150 g of a rounding device of a stretching apparatus was dispensed and rounded, and the shape was made into a standard shape by a profiler. After standing for a certain period of time, the test piece was stretched until it broke and the desired tensile resistance was recorded by the program. The shape and size of the resulting curve can characterize the physical properties of the wheat flour dough that affects the baking quality. Features
Drawer-style wake-up box with spring and oil-damped guides for a smooth, smooth opening.
The closed arc shape has the functions of dustproof and heat preservation, and the appearance is beautiful and stable.
Simultaneously display up to 5 sets of stretching curves to facilitate comparison of the differences.
The result is to maintain the Access database format for easy access.
Electronic sensor for measuring tensile resistance, accurate and reliable
Program automatic zero calibration, automatically start drawing
Computer acquisition, analysis of data, simple and efficient Technical parameters
Instrument Name: Wheat Flour Dough Stretcher
Model: PE-E
Sample weight: flour 300g + 6g salt + distilled water
Shuttlecock speed: 83±3r/min, self-stop after 20r
Ramen hook speed: 1.45±0.05 cm/s
Pulling force measurement method: Electronic pressure sensor
Computer interface: USB
Power source: AC 220V, 50Hz
Instrument size: L92 W64 H95 cm
Weight: about 115kg
The PE-E electronic dough stretcher is mainly used to determine the quality of flour and the tensile properties of the dough.
