sedimat gb
TRANSCRIPT
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7/28/2019 Sedimat GB
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where quality is measured.
Sedimat laboratory millSpecial mill for the Zeleny sedimentation test
wher
ICC-Standard no. 116ICC-Standard no. 118
ISO 5529
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7/28/2019 Sedimat GB
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For automatic production of floursamples for the Zeleny sedimentati-
on test in compliance with Zeleny.
Sedimat specification
The Sedimat was developed byBrabender in particular for grainsample preparation for the Zelenysedimentation test.
Handling of the mill is very easy.Rely on constant results by fullyautomatic milling and sifting andobtain flours which fully meet therequired yield, ash content, and
degree of fineness for the Zelenysedimentation test.
The rolls of the Sedimat aremade of high quality steel and arehardened. Under normal opera-ting conditions, there will be novariation of the milling results dueto roll wear.
The round sifter covered with150 nylon is located withinthe flour collector. This excludescontamination of the flour sampleto be milled with residues of the
previous flour.
Sedimat
Brabender GmbH & Co. KG
Kulturstr. 51-55 47055 Duisburg GermanyPhone: +49 203 7788-0 Fax: +49 203 7788-102E-Mail: [email protected]
Brabender agencies all over the world. 2010 Brabender GmbH & Co. KG
All trademarks are registered.Subject to change of design and technicalmodification without notice.
Sedimat
Capacity approx. 100 g of wheat within 3 min.
Mains connection3x 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
Weight approx. 50 kg net
The Zelenysedimentation test
With the Sedimat and shaker, youhave the complete instrumentationfor the sedimentation test acc. toL. Zeleny (ICC-Standards nos. 116and 118, ISO 5529) and can rely onreproducible results.
The Zeleny sedimentation testdescribes the amount and quality
of the gluten fraction of a flour.The test measures the swelling
of the gluten fraction of floursuspended in a lactic acid solution.The sedimentation volume in ml,determined after a standard timeinterval, provides valuable data asto the expected dough properties,gas-retaining capacity, provingtolerance, and the volume of thebaking products.
On basis of the Zeleny value, youcan make reliable predictions as
to the baking quality of a flour orgrain.
Additional equipmentfor the Zeleny test:
Shaker
Automatic dosing device
Shaking cylinder
Operation is so easy - mix andshake your prepared flour inthe shaker acc. to the Zelenymethod in up to 8 shakingcylinders with the prescribedsolutions and in the prescribedrhythm.
Four short-time clocks with
optical and acoustic signalsensure precise observation ofthe required proving andsedimentation times.
ChemicalsZeleny Test:
Isopropyl alcohol(99 - 100%)
Lactid acid stock
Bromphenol blue solution
Shaker
Mains connection 1x 230 V; 50/60 Hz + N + PE; 0.2 A
Dimensions(W x H x D)
660 x 370 x 430 mm
Weight approx. 10 kg net
15051-e/BrabenderNT/Sedim
at/05/2010
Madein
Germany
A Wheat: 420 + 3 x Sedi + 10 x Protein = Bread volumeB Wheat: 306 + 3 x Sedi + 17 x Protein = Bread volume
B
A