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With more than 40 professional staff and over than 19 years of experience, Bastak laboratory instruments and flour improvers meet all your needs for a complete laboratory solution with its 28 well done instruments, and will continue to have its new instruments in the near future which will be beyond expectation. Bastak is the Turkish export leader in the sector, exporting to more than 80 countries around the world.
Bastak’s R&D department working day and night for developing and improving every single point of our instruments, we are choosing our spare parts from the highest quality and most well-known around the world.
With its impeccable technology; Absograph and Resistograph instruments are launched after 2 years R&D process and more than 10 000 tests.
1. ABSOGRAF
It measures water absorbsion capacity of dough and transfer the data to graphic, besides it prepares the dough sample for next test (resistograph test)
It gives information about flour properties, if it is suitable for bread, pasta, biscuits.
Easy to use with ergonomic design
It has touchable screen, internal computer system, saves data.
If required possible to use with mouse and keypad.
It has connection ports RS232 and Ethernet
Software can be updated with remote connection
Comply with world standards.
It has standard 300 gr dough mixing capacity
Possible to record the results as PDF File
Test data can be transferred with USB, Flash memory and printed
It doesn’t require separately computer and screen
Compatible with BASTAK Resistograph , collects all test data together
Designed and produced in an easy-to-clean manner
The results of Absograph comparable and equivalent with the Farinograph device
Temperature of dough mixing container is adjustable
At the end of the test following data can be collected;
Viscoelasticity
Water absorption capacity of flour
Dough stability
Development time
Degree of softening
Principle; measuring the resistance of dough against to the blades of the instrument. This resistance is transferred to the touchable screen as data and graphic. Resistance and results are changing depends on the dough viscosity
2. RESİSTOGRAF
It is used to measure the dough elasticity, energy, stability, proving time, degree of softening
It detects the rheological properties of flour to get ideal bakery products.
Helps to determine of influence and rates of
flour additives
Easy to use with ergonomic design,
Enough test period to determine the dough rheological properties (45,90,135 min.)
Preparing time of round dough and long dough for test can be controlled from touch screen and also manually
Additional fermentation room to make test for second different sample simultaneously.
It saves user time with 4 fermentation rooms.
Touch screen and heating system with PC control.
Parallel test opportunity
Time controlling from touch screen internal PC and manually.
Comply with world standards.
It doesn’t require separate computer &screen system, it works compatible with Absograph’s screen and saves the test result, follow the process.
With R&D works, dough stretching mechanism movement is designed from down through upside and so negative effect of gravity is removed.
The results of Resistograph comparable and equivalent with the Extensograph device.
At the end of the test following data can be collected;
Viscoelasticity
Enzyme activity
Sprouting
Dough stability
Development time
Degree of softening
Elasticity
Gluten amount
Gluten quality
The suitability of flour to bread or other bakery products
Principle: Stretching the dough which is prepared with the appropriate amount of water and after some fermentation steps, with a hook and rail until tearing and measuring elasticity and transferring the data to the graphic and getting numerical data.
- Halit SHASHEET, Foreign Trade Deputy & Business Area Manager/BASTAK instruments.
-SZK
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