Perten Glutomatic

Perten Glutomatic


The Glutomatic method is the world standard test for gluten quality and quantity in flour, wheat, durum and semolina. Gluten quantity and quality affects the dough elasticity, gas retention, expansion properties and will largely influence the final baking quality.

What does it test?

  • Flour

  • Wheat

  • Durum

  • Semolina

What does it test for?

  • Gluten quality

  • Gluten quantity

  • Gluten characteristics

Features and Benefits

  • Test measures Gluten Index by characterising the gluten strength as well as wet gluten content, dry gluten content and gluten water binding

  • Versatile method

  • Automated, easy to use instrument used confidently by none technical operators.

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