The laboratory mill grinds and sifts 100 g of the product to be processed in about 3 minutes – fully automatically.
Produce the required samples in accordance with the Zeleny test standard. This standard test, in conjunction with the shaking device, records a flour’s gluten quality and quantity.
Thanks to the special milling procedure, the grains are ground by three pairs of rollers in just one operation, and the flour is then sieved off. Yield, ash content and degree of fineness comply with the requirements of the Zeleny sedimentation test.
The test that follows is carried out in accordance with the requirements of the Zeleny standard, and the sedimentation volume is determined. This enables you to draw conclusions on the expected dough consistency, gas retention capacity, fermentation tolerance and the volume yield of the baked goods.
approx. 100 g of wheat within 3 min.
3x 230 V; 50/60 Hz + PE; 2.0 A
3x 400 V; 50/60 Hz + N + PE; 1.1 A
Dimensions (W x H x D)
380 x 620 x 610 mm
approx. 50 kg net