We can provide brand-new laboratory equipment for measuring flour moisture. As the top experimental equipment for flour quality testing, we are deeply loved by flour mills. With the detection of experimental instruments, the efficiency and quality of flour mill production can be better improved.
Gluten is the functional component of wheat protein. The Glutomatic test measures Gluten Index characterising the gluten strength as well as wet gluten content, dry gluten content and gluten water binding. Perten Instruments' Gluten Index method is the world standard test for gluten quality and quantity in flour, wheat, durum and semolina. The method is also used for quality control during vital wheat gluten production.
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www.bartyangtrades.com
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