Digital Dough Tensile Analyzer DFE 3000
Drawer-type fermentation box, with spring and the oil damping guide rail, easy to open.
Enclosed circular arc contour, with dustproof, heat-held function and artistic steady natural appe
Simultaneously display up to 5 groups of tensile curves, which facilitates contrasting their differe
Results saved in Access database, the consult is convenient
Electronic transducer test stretch resistance, accurate and reliable.
Procedure automatic zero calibration, automatic start cartography.
Computer gathering, analyzing data, simple and highly efficient.
Technical parameters:
Sample weight: flour 300g+6g salt distilled water
Kneading-ball machine rotating speed: automatically stop after 83±3r/min,20r
Rubbing machine rotating speed: 15+1 r/min
Hook-toothed tape speed: 14.5+0.5 mm/s
Tension test mode: electronic pressure sensor
Computer connector: USB
Power: AC220V, 50Hz
Shape size: 92(L) x64(W) x95(H) cm
Weight: about 115kg
Specification
| Application | Flour quality analysis | Sample weight | 300 g of flour+6 g of sale+ Dist. Water |
| Speed of balling Unit | 3±83 rpm | Speed of dough roll | 15± rpm |
| Speed of stretching hook | 14.5±0.5rom | Force measurement | electronically |
| connection port | USB | Power supply | AC 220V 50HZ |
| Dimensions | 980×830×940 mm | Weight | 80kg |
Precise Rheological Profiling of Dough with the Digital Dough Tensile Analyzer DFE 3000
Optimize bakery formulations and ensure consistent product quality with the Digital Dough Tensile Analyzer DFE 3000—a high-precision instrument engineered for quantitative analysis of dough extensibility, resistance to extension, elasticity, and tenacity. Designed for flour mills, bakeries, food R&D labs, and quality control facilities, the DFE 3000 automates the alveograph-inspired tensile test to deliver objective, repeatable data that correlates directly with dough handling, proofing, and final bread or pasta performance.
Engineered for Objective Dough Characterization
The DFE 3000 Digital Dough Tensile Analyzer uses a motorized stretching arm to pull a standardized dough piece at a controlled speed until rupture, while a high-resolution load cell captures force (resistance) and displacement (extensibility) in real time. The integrated software calculates key parameters—including maximum resistance (R), extensibility (E), R/E ratio (balance index), and area under the curve (energy)—and displays full tensile curves for in-depth analysis.
- Compliant with ICC Standard No. 121 & AACC Method 54-30 – Validated for flour and dough quality assessment.
- Automated Testing with Digital Load Cell – Eliminates operator-dependent variability in manual pull tests.
- Real-Time Force vs. Extension Curve – Visualize dough behavior during stretching for formulation tuning.
- Key Metrics: Resistance (R), Extensibility (E), R/E Ratio, Energy – Predicts machinability, proofing stability, and baking volume.
- User-Friendly Touchscreen Interface – Store methods, view results, and export data in seconds.
- Compact Benchtop Design with Easy Cleaning – Ideal for production labs and R&D environments.
Trusted in Flour Milling, Baking, and Food Innovation
From evaluating wheat quality and flour blending to troubleshooting dough stickiness or developing gluten-free alternatives, the DFE 3000 provides actionable rheological insights. It helps:
- Millers ensure flour meets baker specifications
- Bakers adjust water absorption or mixing time
- R&D teams optimize dough conditioners or enzymes
- QC labs verify batch consistency and raw material changes
Whether you’re producing artisan bread or industrial pasta, the Digital Dough Tensile Analyzer DFE 3000 turns subjective dough feel into objective, data-driven decisions.
Measure dough behavior. Perfect your recipe. Guarantee performance.
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