As the functional component of protein, gluten determines the characteristics of dough and the processing properties of wheat and wheat flour, and influences the quality of end-products.

Perten Glutomatic tests gluten quality and quantity, characterising its strength and content, wet or dry.

This is a fast, reliable testing method, producing results in under 10 minutes using the Perten gluten index test.

Use the Perten Glutomatic to test for:

• Gluten quality

• Gluten quantity

• Gluten characteristics

On these products:

• Flour

• Wheat

• Durum

• Semolina.

Why Choose the Perten Glutomatic?

• The Glutomatic system is very user-friendly, with fully automated functions and a touchscreen for analysis of results

• Sample preparation is easy, requiring no addition of chemicals

• Analysis is rapid, taking less than 10 minutes

• Glutomatic will identify and separate high quality flour and grain to help maximise their value

• Glutomatic is robustly built, and is well-suited for use on-site at grain silos and grain intake areas.

How Does it Work?

The Glutomatic system uses the Perten Index method, which is the standard test for gluten quality and quantity in wheat, flour, durum and semolina.

The gluten index is the percentage of wet gluten that remains on a special sieve after centrifugal force is applied to it.

The system consists of a dual chamber system, large touchscreen interface, centrifuge and sieve cassettes.

You prepare the wet gluten, force it through the sieve cassette using the centrifuge and read the results on the touchscreen.

There is a special gluten drier for measuring dry gluten content and water binding.

Benefits of the Perten Gluten Index Test

Using the Glutomatic system, you can gain accurate, important information about gluten properties in different flour and grain samples.

It is a valuable test for grain trading and handling, flour milling, and for the breeding and refinement of different classes of wheat.

In baking, gluten quality and quantity will influence dough elasticity, gas retention and its expansion properties. Therefore, it can affect final baking quality.

Gluten influences pasta manufacturing, helping products maintain firmness and cooking stability.

The Perten Glutomatic provides a world standard method for testing and quality control. It’s both versatile and easy to use, without the need for technical expertise.