In-line NIR sensor – DA 7300™

DA 7250™ NIR analyzer

Inframatic 9500

Rapid Visco Analyser (RVA)

Falling Number®




Texture Analyzer – TVT 6700

Glutomatic® – gluten quantity and quality

The world standard for gluten quantity and quality determination

When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Glutomatic® System is the world standard for determination of gluten quantity and quality.

The effect of gluten quantity and quality in the flour used for breads, cookies, crackers and pasta is dramatic. In the photo of bread loafs above it is clear that the wet gluten quantity of the flour strongly influences bread volume. Using the Glutomatic® System you will be able to determine the baking quality of wheat and flour.

Features and benefits

  • Determine gluten quantity and quality – Improve the quality of your finished products.
  • Official world standard – Ensure that trade contracts are fulfilled.
  • For flour and grain – Determine gluten characteristics both for wheat and flour.
  • Measure true gluten – Only the Glutomatic® can measure true gluten. In a number of situations
    protein content is not indicative of gluten characteristics.

Features and benefits

The Glutomatic® System is used worldwide by thousands of grain traders, flour millers, breeders and pasta/noodle manufactureres, who benefit from its features.

Determine gluten quantity and quality

Improve the quality of your finished products by making sure that your raw materials meet gluten specifications. Higher wet gluten content means higher bread volumes.

Official world standard

For international wheat and flour trade, gluten quantity and quality by the Glutomatic® System are typically specified. Make sure that buyer and seller agree by using the international standard. Approved according to the following standards:

  • AACCI 38-12.02
  • ICC/No. 137/1, 155 & 158
  • ISO 21415-2, 21415-4
  • GAFTA Method 34:2

Easy to use

Confidently operated by non-technical personnel.

For flour and grain

Using Glutomatic® you don’t have to produce a flour to determine the gluten characteristics for a wheat. You save time and costs as the Gluten Index method works both for flour and for ground wheat.

Rapid analysis

A complete test takes less than 10 minutes.

Determines true gluten

While gluten is correlated to protein, there are a number of cases where a wheat would have a high protein content, but no or very weak gluten. Glutomatic® is the only way to know for sure.


The quality of dough-based products such as breads, pasta or noodles is highly dependent on the gluten quantity and quality of the flour. This means that everyone in the wheat chain, from breeder to baker, benefit from analyzing and controlling gluten properties with the Glutomatic® System.


By measuring the functional properties of protein at an early stage – without having to extract flour – breeders can select the appropriate wheat classes for further breeding and refinement.

Grain Trading and Handling

The ease of use and the speed of the method enable the user to classify the incoming wheat based on gluten quantity and quality, essential for maximizing trade margins and supplying products suitable for varying end-use purposes.

Flour Milling

Millers can blend flour to meet end-user demands while not selling high quality product at a low price thereby improving operating margins. With the Gluten Index, the Wet Gluten Content and the Falling Number® analysis results available, millers can quickly predict the final baking quality, reducing the requirement for test baking.


The gluten properties and structure are important to:

  • Form elastic dough
  • Retain gas during fermentation and baking
  • Allow expansion
  • Carry expansion
  • Retain the shape of loaf

As baking quality is both related to starch and protein characteristics, a combination of the results from the Falling Number® and Glutomatic® tests can be used to predict the baking quality. With the Gluten quality and quantity information at hand, bakeries are able to use the most cost effective grade of flour while still meeting end user quality. Maximizing the use of high quality flour and minimizing addition of expensive vital gluten results in substantial savings.

Durum and Pasta

The Gluten Index is reported worldwide in crop reports as an important quality indicator. During pasta manufacturing, gluten has great influence in:

  • Forming non-sticky dough
  • Achieving desired processing characteristics
  • Maintaining firmness and cooking stability
  • Obtaining products with desired cooking characteristics