Tezgen Dry Gluten Determination Instrument – Technical Specifications

1. General features

• Used to determine flour and wheat quality.
• Determines the protein content of flour and the water-binding capacity of gluten.
• Determines dry gluten by heat-treating the wet gluten sample.

2. Design

• Interior fitted with Teflon-coated plates to prevent sticking.
• At the end of the test the user opens the lid, removes the dry gluten sample and weighs it.

3. Functional features

• The wet gluten sample is heat-treated at a constant 150 °C for 5 minutes.
• Built-in thermostat automatically sets the temperature to 150 °C.
• LED indicators signal that the test can start once 150 °C is reached.
• Audible alert 15 seconds before the end of the test.

4. Standards and certificates

• CE (Conformité Européenne) certified.
• Manufactured in accordance with ICC (International Association for Cereal Science and Technology) and AACC (American Association of Cereal Chemists) methods.

5. Safety

• Designed with appropriate insulation and safety measures to minimise heat-related risks.
• Audible and visual alerts for temperature rise, test start and test end.