One of the popular wheat flour quality factors (instead of quantity and quality of gluten) roughly determining the baking value of flour obtained from wheat grain is the sedimentation rate.

The sedimentation analyser is designed to determine the sedimentation rate according to PN - 93/A – 74019 standard. The sedimentation rate is the number determining sediment volume created under specified conditions from a suspension of the tested flour (obtained from wheat grain) in milk acid solution in the presence of bromophenol blue, expressed in millimetres. Sedimentation is determined within 15 minutes. The sedimentation rate allows the determination of baking values of wheat at the wholesale purchase stage.

Both the shaker and the measuring attachment are very important in sedimentation determination, providing precise use of methodology requirements following data programming, which guarantees full comfort for service personnel and repeatable results displayed after sound signal from the speaker and simultaneous LED signal. 

Sedimentation testing of cereal is carried out almost at all units, both scientific and industrial, which allows the collection of important results and traces the quality of cereal. A high value of sedimentation rate (SR) is characteristic for cereal used in flour manufacturing, with good baking features, providing excellent bread. In worldwide trade, sedimentation rate has a special significance both in export and import of cereals.

Values of sedimentation rate (SR) for wheat
Interpretation of results  

Technical parameters of instrument

• overall dimensions 
• measuring console 500 x 150 x 300 mm
• shaker 360 x 280 x 320 mm
• weight 
• measuring console 6.5 kg
• shaker 8.5 kg
• power supply 230 AC/24DC
• drive 30 W; 24 W
• range of programming time 0.5-5 min
• time signalling: light, pulsation and sound 
• angle of frame displacement ± 30º
• shaking frequency 40/min