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Türkiye YUCEBAS powder stretching machine Y01
Flour quality measurement:
Powder characteristics, tensile characteristics, powder curve and tensile curve, and analyze the following tests:
Stretching resistance (at 5 minutes), extensibility, maximum stretching resistance, area included in the stretching chart (stretching energy), ratio of extensibility to stretching resistance, ratio of extensibility to maximum stretching resistance
Water absorption rate, dough formation time, dough stabilization time, dough weakening degree, flour quality index FQC
Türkiye YUCEBAS powder stretcher model Y01 Advantages:
Stepper motor control, directly controlled by computer
Adopting industrial PC and specialized software
Long testing time, suitable for studying baking characteristics. Touch buttons for easy operation, data storage, and result retention.
Images can be saved in PDF format
Stretching parameters:
Sample weight: 300g flour+6g salt+water addition for titration
Rounder speed: 83 ± 3 revolutions per minute
Molding machine speed: 15 ± 1 revolutions per minute
Hook pulling speed: 14.5 ± 0.5mm/s
Force measuring device: electronic type
Built in computer
Powder quality parameters:
Test quantity: Standard 300g, optional 50g
Face knife speed: 50-200RPM
Stable temperature of dough bowl: 30 ± 0.2 ℃
Measurement range: 0-1000
Burette: used for 0-225ml of 300g and 0-37ml of 50g
Display: 12.1-inch embedded industrial PC, display pixels 800x600
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