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?
What does it test for?
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
Automated, easy to use instrument used confidently by none technical operators.