ANNEX ICEREALS
PART VIIMethod for determining the non-stickiness and machinability of the dough obtained from common wheat
5.Equipment and apparatus
5.1.Baking room
Controlled to maintain a temperature of 22 to 25 oC.
5.2.Refrigerator
For maintaining a temperature of 4 ± 2 oC.
5.3.Balance
Maximum load 2 kg, accuracy 2 g.
5.4.Balance
Maximum load 0,5 kg, accuracy 0,1 g.
5.5.Analytical balance
Accuracy 0,1 × 10-3 g.
5.6.Mixer
Stephan UMTA 10, with mixing arm model ‘Detmold’ (Stephan Soehne GmbH) or similar equipment having the same characteristics.
5.7.Proving cabinet
Controlled to maintain a temperature of 30 ± 1 oC.
5.8.Open plastic boxes
Made from polymethylmethacrylate (Plexiglas, Perspex). Inside dimensions: 25 × 25 × 15 cm height, wall thickness 0,5 ±0,05 cm.
5.9.Square plastic sheets
Made from polymethylmethacrylate (Plexiglas, Perspex). At least 30 × 30 cm, thickness 0,5 ±0,05 cm.
5.10.Moulder
Brabender ball homogeniser (Brabender OHG) or similar equipment having the same characteristics.