Lab Equipment

NIR GRAIN ANALYZER DA-9000

Ingredientes funcionales, distribuidor para Colombia marca BASTAK NIR-Analizador de Granos DA-9000

The DA-9000 Grain Analyzer is a device used to obtain results of different rheological variables of both flour and unmilled grains.

It analyses: Protein, ash, gluten and sedimentation based on 908-1964 nm waves without the use of any chemical reagents during the process, with results in seconds.

The equipment uses a rechargeable battery that makes it portable and easy to use both in field work and in a laboratory.

It has a digital touch screen where it shows results and a USB port with which it can be connected to a computer and transmit the data of the tests that were performed.

ABSOGRAPH 500

Ingredientes funcionales, distribuidor para Colombia marca BASTAK ABSOGRAPH-500

Its main purpose is to analyze and understand the level of absorption of wheat flour and different grains and their kneading properties, taking into account international norms and standards.

The configuration can be changed at the user’s will in terms of temperature control, speed (0-200 rpm) and calibration.

The instrument kneads the flour using two spiral blades that strain the resistance of the dough and measures its properties through a very precise seismic analysis tool and exclusively coded software to feed the graph that will make it much easier to analyze and understand the data collected.

It has a digital touch screen where it shows results and a USB port with which it can be connected to a computer and transmit the data of the tests that were performed.

It can be connected to the Resistograph generating joint results.

RESISTOGRAPH 500

Resistograph 500 bastak-ingredientes colombia

Developed to determine, analyze and understand the rheological properties of the dough through the resistance method, easily and dynamically; It is ideal for determining kneading and baking characteristics by means of the rheological properties of the dough.

The equipment is also used to recognize and determine the performance of flour improvers (additives).

The Bastak Instruments Resistograph generates data such as: viscoelastic properties of the dough, enzymatic activity, germination, kneading time, gluten content and strength, among others.
The results are applicable to the actual kneading and baking process according to the data provided by the equipment and complies with international standards.

It can be connected to the Absograph and generate joint results.

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