Rheology
Matters
Flour Testing
Dough Testing
External Dosing and Water Baths
Rheograph
Viscosity
Gluten
Set
Falling
Number
Rheology Matters
Dough and Flour Rheology is very important when it comes to milling and baking. The relationship between flour, water, ingredients, temperature and the energy input to kneed a dough or cook a starch is very dynamic and needs to be classified before production can start.
For every bread and cookie type there is a recipe. These recipes are either passed down through generations and families with careful instruction on the water percentage to use, temperature of the water, kneed fast or slow, let the dough rest for 10 minutes, 1 hour or 6 hours, cover with clingfilm and many others, or they are researched and mimicked on laboratory equipment that can identify the secret in the recipe for new commercial gains.
The Yucebas range of Rheology instruments, viscometers, sample mills, mixers and dosing equipment put you in a position to "fingerprint" your product. By understanding the characteristics of the desired dough you can source your raw materials accordingly and run your manufacturing plant accordingly to produce that bread or biscuit you remember as a child.
Ronin System Solutions is the proud distributor of Yucebas Instruments in Southern Africa.
Together, we unlock value for clients.
FLOUR TESTING
Manual Water Addition
FLOUR TESTING DEVICE
The device is used for the determination of a wide variety of data relevant to the mixing and bread making properties of flour. The resistance of the dough against the mixing arms is analysed and depending on the flour quality the mixing time indicates the recommended process. The control is on-board and direct through an embedded industrial touch screen PC and software. All properties of the dough is measured, calculated, saved and converted to PDF format.
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The Flour Testing Device determine :
- Water Absorption Capacity (%)
- Dough Development Time ( Minutes )
- Dough Stability ( Minutes )
- Knead Tolerance Index
- Softening Degrees (10th, 12th, 20th)
- Flour Quality Coefficient (FQC)
5 Minute Flour Test
20 Minute Flour Test
FLOUR TESTING
Automatic Water Dispensing
FLOUR TESTING DEVICE
The device is used for the determination of a wide variety of data relevant to the mixing and bread making properties of flour. The resistance of the dough against the mixing arms is analysed and depending on the flour quality the mixing time indicates the recommended process. The control is on-board and direct through an embedded industrial touch screen PC and software. All properties of the dough is measured, calculated, saved and converted to PDF format.
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Automatic Water Dispensing for reduced operator error and high volume workloads.
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The Flour Testing Device determines :
- Water Absorption Capacity (%)
- Dough Development Time ( Minutes )
- Dough Stability ( Minutes )
- Knead Tolerance Index
- Softening Degrees (10th, 12th, 20th)
- Flour Quality Coefficient (FQC)
5 Minute Flour Test
20 Minute Flour Test
DOUGH TESTING
DOUGH TESTING DEVICE
The device is used for stretching dough pieces weighing 150 grams each. The dough is stretched by special hooks on the instrument for 45, 90 and 135 minutes respectively. The dough shaping, rolling and stretching hook units can be controlled directly with the embedded industrial touch screen PC and software. The obtained curves are evaluated with special software and saved as PDF format.
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The Dough Testing Device can determine :
- Resistance of 5 cm ( R5 )
- Maximum resistance ( Rmax )
- Elasticity ( mm )
- Energy ( cm2 )
- Ratio Max
- Ratio
Dough Testing Graph
INTEGRATED FLOUR AND DOUGH TESTING SET
FLOUR TESTING DEVICE
The device is used for the determination of a wide variety of data relevant to the mixing and bread making properties of flour. The resistance of the dough against the mixing arms is analysed and depending on the flour quality the mixing time indicates the recommended process. The control is on-board and direct through an embedded industrial touch screen PC and software. All properties of the dough is measured, calculated, saved and converted to PDF format.
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Automatic Water Dispensing for reduced operator error and high volume workloads.
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The Flour Testing Device determines :
- Water Absorption Capacity (%)
- Dough Development Time ( Minutes )
- Dough Stability ( Minutes )
- Knead Tolerance Index
- Softening Degrees (10th, 12th, 20th)
- Flour Quality Coefficient (FQC)
DOUGH TESTING DEVICE
The device is used for stretching dough pieces weighing 150 grams each. The dough is stretched by special hooks on the instrument for 45, 90 and 135 minutes respectively. The dough shaping, rolling and stretching hook units can be controlled directly with the embedded industrial touch screen PC and software. The obtained curves are evaluated with special software and saved as PDF format.
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The Dough Testing Device can determine :
- Resistance of 5 cm ( R5 )
- Maximum resistance ( Rmax )
- Elasticity ( mm )
- Energy ( cm2 )
- Ratio Max
- Ratio
Dough Testing Graph
5 Minute Flour Test
20 Minute Flour Test
EXTERNAL AUTOMATIC
WATER DOSING SYSTEM
EXTERNAL AUTOMATIC WATER DOSING SYSTEM
The External Automatic Water Dosing System provides the accurate water dosing needed during the determination of water absorption. The dosing is done according to the amount of flour in the Flour Testing Device, or Integrated Flour Dough Testing Set.
The device minimise possible operator reading errors and provides high accuracy water dosing. With a constant water temperature in the water dosing unit, the device ensure accurate results during the determination of water absorption content of flour. The device has a mini computer with 3.5” color touchscreen display and is capable of updating software remotely. The instrument is calibrated to achieve dosing accuracy of less than %0.1
WATER CIRCULATION BATHS
HEATING & COOLING
Heated and Cooled Controlled Water Baths provides significant water saving. The tank has a water circulation system, cooling system and stainless steel water tank. The water tank level keeps constant and provides stable water or other solution temperatures. The water tank temperature is programmable and has a digital indicator with PID control and microprocessor. It also have a warning LED light and control system against too high temperatures.
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Three Model Variations to suit your special application:
Model Y14.1
- Integrated Flour Dough Testing Set
- Flour Testing Device
- Automatic Flour Testing Device
Model Y14.2
- Dough Testing Device
- Rheograph
- Diastograph
- Falling Number Device
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Model Y14.3
- Gluten Washing Device
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Model Y14.1
Model Y14.2
Model Y14.3
RHEOGRAPH
Rheograph Dough Analysis
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With the Rheograph device, constant pressure is applied to inflate the dough to determine resistance (P), extensibility (L)and energy (W) values. The device is controlled directly from an embedded industrial touch screen PC and software. All analysis steps, like bubble inflation, are controlled without operator interference. All properties of the dough is measured, calculated, saved and converted PDF format.
The device has two sections:
- Mixer for preparing dough samples
- Fermentation and dough inflation section
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The Rheograph can determine :
- Resistance/Maximum Resistance to Pressure (P)
- Extensibility-Curve Length (L)
- Energy (W)
- P/L ratio
- Elasticity Index (Ie)
Rheograph Graph
Diastograph
Viscosity Analyser
The Diastograph determines the gelatinisation properties and enzyme activity of flour, whole flour meal, rice flour, maize, rye and barley etc. The working principle is that a suspension of flour and distilled water is heated with a constant rate 1.5 °C/min with the rotating bowl where the strength against the mixing is measured considering the viscous characteristics of the sample.
The Diastograph is controlled by an embedded industrial touch screen PC.
The user friendly software allows you to work with starches, modified starches and experiment with modifications in heating/cooling rates and the mixing bowl speed.
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The Diastograph can determine the following :
- Viscosity at Temperature at the beginning of a test
- Gelatinisation at Temperature at the beginning of an test
- Maximum Gelatinisation at Temperature
- Hot and Cold Phase Viscosity at Temperature
- Final Holding Viscosity at Temperature
Diastograph for Starch
Diastopraph for Flour
GLUTEN SET
HEATING & COOLING
The Gluten Washing Device determines the wet gluten amount in the flour. The Gluten Washing Device is suitable for normal flour and whole wheat flour washing processes. The kneading time and washing time can be adjusted on the touch screen LCD of the device. The Gluten Index value is determined as weak, middle, good and forceful considering the structure of the gluten bonds by the centrifuge system. The dry gluten content is determined by the Gluten Dryer. All of the results can obtained in under 10 minutes.
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Gluten Washer
Gluten Centrifugal Extractor
Gluten Drier
Falling Number Device
Tube Shaking Device
FALLING NUMBER DEVICE
FALLING NUMBER DEVICE (FN-FFN)
The device determines the amylase activity in flour and works as the suitable method for Classic (FN) and Fungal (FFN) Falling Number Analysis. The device works with one sample, or two samples at the same time with a Double Shaking System.
The user can adjust the temperature around the boiling point of the water. Software recalculate FN values according to the altitude, averages consecutive single samples or a combination of left and right samples. Test results are printed with the builtin thermal printer. The device can control directly touch screen LCD.
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TUBE SHAKER - For homogeneous sample preparation.
The Tube Shaker automatically shake the two tubes at the same time with select-able shaking time. The device have front covers for safety .
Damaged Starch Analyser
DAMAGED STARCH ANALYSER
Damaged Starch Analyser
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The Damaged Starch Analyser is based on working with an amperometric method in order to measure the starch damage in flour samples. The device measures the amount of iodine absorbed by starch granules in a diluted flour suspension with a special solution. The test performs 1 g of flour sample in approx. 7 minutes. The necessary iodine is added by the special probe in order to determine the iodine absorption. Test results are expressed as % of the iodine absorption(Ai), DSU, DSUc, AACC units. The higher the absorption of iodine indicates the higher percentage of damaged starch.
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Main applications for measureing damaged starch
* Flour quality control
* Control the settings of the rollers in the mill
* Improve dough yield by adjusting water absorption ratio
* Adjust the stickiness of the dough
* Optimise the final product quality in terms of volume, color and shelf life.