Wholesale of fully automatic dough stretching machine

The dough stretcher, as a means of detecting flour quality, targets the dough. Dough is a product that is compatible with flour and water. The ideal dough should be soft and elastic, and only moderate mixing can achieve the desired dough. The dough is too soft due to excessive mixing, and the gluten is not fully expanded due to insufficient mixing. The results of the dough stretching experiment cannot accurately determine the stretching resistance of the dough, resulting in inaccurate evaluation of the quality of the flour.

The dough stretcher is a reliable testing instrument for measuring the gluten strength of flour and the improvement effect of flour improvers (gluten enhancers). It detects the elongation resistance and elongation length of the dough, analyzes the collected data by a computer, and draws an elongation chart to calculate indicators such as dough extensibility, elongation resistance, curve area, and tension ratio, in order to evaluate the quality of flour and the improvement effect of flour improvers. The dough stretching machine has been widely used in flour mills, food factories, seed breeding and promotion, grain storage and operation departments, grain and oil research departments, and other industries for quality control and scientific research.

The JLSD electronic dough stretcher is an instrument used to measure the extensibility and load extension curve (until fracture) of dough. The characteristics of the load extension curve can be half of the properties of flour, such as tensile resistance, extensibility, and energy. It can be widely used in the research of wheat quality and dough improver. Widely used in various quality inspection institutions, grain enterprises, agriculture, food processing, and research institutions.

The electronic dough stretching instrument uses sensors to measure the force and load on the dough during stretching. The data acquisition module and software complete the data collection, processing, and automatic analysis, and real-time draw the stretching curve. You can print analysis curves and test results as needed, view historical data, and compare multiple test results. The whole machine has a compact structure, high degree of automation, convenient and safe operation, and easy maintenance.

The electronic dough stretching instrument follows the standards: the instrument complies with the relevant requirements of testing methods such as GB/T14615-2019 and ISO 5530-1:1997.

Main technical indicators of electronic dough stretching instrument

1. Working power supply 220V, motor power ≤ 160W;

2. Measurement range: 0-3000 tensile units;

3. Rounder speed: 83 ± 3r/min, self stopping after 20r;

4. Rolling mechanism speed: 15 ± 1r/min;

5. The movement speed of Lamian Noodles hook is 1.45 ± 0.05cm/s, and synchronous belt drive is adopted;

6. Horizontal axis travel speed: 0.65 ± 0.05cm/s

7. Unit tensile resistance (12.3 ± 0.3) mN/Eu;

8. Number of dough trays: 6

9. Constant temperature water bath: temperature fluctuation ± 0.1 ℃, digital display resolution 0.1 ℃, with liquid level alarm function

10. The detection process is fully computerized, with automatic data processing and easy operation;

11. Evaluate the stretching curve according to national standard methods and obtain the evaluation results;

12. Using high-performance and high-precision weighing sensors to measure the tensile resistance of dough, ensuring high reliability;

13. The test results can be exported in data format for statistical analysis;

14. The stretching motor is started by computer program commands, automatically checking the stretching value and stretching zero point value, and drawing the stretching curve;

15. Tensile force measurement method: electronic pressure sensor;

16. Using computer data acquisition and analysis programs to achieve computerization of experimental data;

17. USB interface, supports hot plugging and plug and play;

18. The software has the function of displaying 5 sample stretching curves simultaneously and comparing them;

19. The format of the analysis results (database) is in MS Access database format, which can be easily accessed using Microsoft Access;

20. Sample weight: 300g flour+6g salt+distilled water;

21. Meet the requirements of national standards such as GB/T3594-2018 Grain and Oil Machinery Dough Stretching Instrument, GB/T14615-2019 Grain and Oil Inspection Wheat Flour Dough Rheological Characteristics Testing Stretching Instrument Method, etc;