Sizers for sedimentation

The sedimentation index is a number indicating the amount of sediment that appeared under certain conditions from the pulp of the whole-meal flour to be analyzed. Flour is analyzed in a solution of lactic acid, in the presence of bromophenol blue. The sedimentation index also informs about the degree of infestation of grain by the bedbug.
The importance of sedimentation analysis is due to the fact that after the bug (turtle bug) is saturated with the juice of the crop (grain), the grain becomes completely unusable for further use. This is due to the fact that the saliva of the pest turtle bug contains a special enzyme that affects the chemical composition.
It is almost impossible to distinguish affected flour from high-quality flour in dry form. But as soon as dough is kneaded from the flour, the substance becomes active in a humid environment and immediately changes both the consistency and color of the product. This means that flour made from such contaminated wheat will be of very poor quality.
The sedimentation meter allows the analysis in 15 minutes and gives a complete picture of the level of contamination of the grain.
The sedimentation index determines the baking value of the wheat at the stage of preparation.