The Glutomatic system is the standardized international method for establishing the qualitative and quantitative characteristics of gluten.
When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product.
The effect of gluten quantity and quality in the flour used for breads, cookies, crackers, and pasta is dramatic. The wet gluten quantity of the flour strongly influences the volume of the product. Using the glutomatic system, you can determine the baking quality of wheat and flour.