BASTAK ANALİTİK CİHAZLAR DIŞ TİCARET PAZARLAMA VE SANAYİ TİCARET LİMİTED ŞİRKETİ
Dağyaka, 2008. Sk., 06980/ Kahramankazan
+90 312 395 67 87
+90 312 395 67 88
Bastak instruments, which places customer satisfaction at the top of the service pyramid; It was established in 1999 by Zeki DEMİRTAŞOĞLU to manufacture flour additives and quality control devices. Despite the many difficulties in the field of production, our only goal has been to be a leader in this field in our country and to be able to speak in the world market by keeping up with the innovations of the age. Our company, which grows day by day and adds changing production technologies to its business understanding, continues to make investments for new technologies by growing day by day and contributing to production. Every year, our company takes its place as a participant and visitor in domestic and foreign fairs to follow the developments in the world and introduce its innovations. Bastak Instruments expanded its targets by establishing its Foreign Trade Unit in 2003 and started exporting. Our company, which always has an eye on the production field, produces standard and high quality products in order to exist in the developing and globalizing production market. For this reason, Bastak, which attaches great importance to R&D studies, has started this large production chain with a ring that aims to offer the best and fastest service to its customers from the first meeting with its customers.
The Bastak branded model 13300 Volume Testing Device is designed for volumetric testing of oblong and round bakery products. The operation of this device is based on the measurement of the volume of millet grains, whose volume is equal to that of the tested bakery product. The device is used in laboratories in the bakery industry for quality inspection of bakery products as well as for processing control. It works mechanically, thus it requires no electrical source. Its ergonomic design enables mobility and it is easy to use Outside dimensions of the device are 660x551x1570 mm and its weight is 20 kg.
Bastak Instruments Brand Fume Hood 12500 Model. Mainly The Fume Hood is used for ventilation to provide protection for the lab atmosphere against toxic fumes, Dust, Vapors, Steam, Bad smell. Also The Fume Hood is used for protection against chemical spills, chemical reactions and un expected explosions and fires The Fume Hood cabinet materials is treated well for unit corrosion. Heated glass for extra safety. Strong ventilation system exhaust can be connected to central ventilation or a chimney. Fume Hood Cabinet Internal dimensions: 90 Depth X119 Width X 108 Height Fume Hood dimensions: 100 Depth X 123 Width X 223 Height
ADDITIVES : Product No:1 Purmix C 6-20 g / 50 Kg Flour *Improve medium tougness flour *Completely getting perfect result at the inefficient kneading time *Increase dough processibility * Enable soft shell formation Product No:2 Purmix L 6-20 g / 50 Kg Flour * Improve medium tougness flour * Increase fermantation tolerance of dough * Increase water lift capacity of dough Purmix M 5-18 g / 50 Kg Flour * Enable whiteness of bread clour * Increase elasticness of dough * Increase bread productivity (ie. increase dough amount being got from unit flour ) Purmix P 4-18 g / 50 Kg Flour * Increase elasticness of bread shell * Enable whiteness of bread colours * Increase tolerance of dough * Increase process specialty of dough Purmix R 3-18 g / 50 Kg Flour * Increase size and tissue proggress of bread * Improve stoma structure of dough and consist of homojenic stoma structure * Increase proggress specialty of dough * Increase gas keeping capacity of dough Purmix S 3-16 g / 50 Kg Flour * Improve weak flour * Increase high-tide amount of dough * Destroy defaults when dough-kneading * Increase water keeping capacity Purmix T 1-16 g / 50 Kg Flour * Improve weak flour * Increase swelling amount of dough * Increase bread productivity of dough * Increase gas keeping capacity of dough Sünekat AD 8-20 g / 50 Kg Flour * Used for improving weak and medium flour * Prevent eurygastrum harm * Increase resistance of dough Sünekat AL 8-18 g / 50 Kg Flour * Used for improving weak and medium flour * Prevent eurygastrum harm * Increase gas keeping capacity of dough * Enable knife-trace of bread Sünekat AR 4-18 g / 50 Kg Flour * Used for improving weak flour * Prevent eurygastrum harm * Increase fermantation tolerance of dough * Enable savings at dough-sour operation Sünekat AK 6-18 g / 50 Kg Flour * Used for improving weak flour * Prevent eurygastrum harm * Enable extension of kneading time of dough * Enable the increase much more bread size * Enable knife-trace of bread Sünekat AS 3-16 g / 50 Kg Flour * Used for improving weak flour * Prevent eurygastrum harm * Put in order stome structure of bread * Increase gas keeping capacity of dough * Increase energy of dough Sünekat AT 2-14 g / 50 Kg Flour * Used for improving weak and medium flour * Prevent eurygastrum harm * More stronger gluten structure of dough * More stronger protein links of dough * Increase gas keeping capacity of dough Slash 1000 8-18 g / 50 Kg Flour * Increase stability of dough * Increase fermantation tolerance of dough * Prevent eurygastrum harm Slash 2000 6-15 g / 50 Kg Flour * Increase stability of dough * Increase fermantation tolerance of dough * Increase tolerance against kneading of dough Slash 3000 4-14 g / 50 Kg Flour * Increase stability of dough * Increase resistance of dough * Increase gas keeping capacity of dough Slash 4000 2-14 g / 50 Kg Flour * Increase stability of dough * Increase gas keeping capacity of dough * Momentum ripeness of dough Slash 5000 1-12 g / 50 Kg Flour * Momentum ripeness of dough * Increase gas keeping capacity of dough * Increase bread size and prolong shelf-life Slash 6000 1-10 g / 50 Kg Flour * Momentum ripeness of dough * Being homogen stoma structure of bread * Increase gas keeping capacity of dough * Prolong shelf-life of bread Arkat E10 0,5-18 g / 50 Kg Flour * Increase kneading tolerance of dough * Increase elasticity of dough * Increase process of dough Arkat E25 0,5-15 g / 50 Kg Flour * Increase kneading tolerance of dough * Increase elasticity of dough * Increase size of bread Arkat E40 0,5-13 g / 50 Kg Flour * Used for medium strength flour * Increase energy value of dough * Decrease shell thickness of bread * Enable kneading time shortening Arkat E50 0,5-10 g / 50 Kg Flour * Used for medium strength flour * Prevent little eurygastrum harm * Enable kneading time shortening * Minimize process defaults at the oven Arkat E60 0,5-8 g / 50 Kg Flour * Used for medium strength flour * Consist of small homogen gas rooms in bread * Enable discharge of bread’s inside at the oven step * Gain soft structure to bread Arkat E100 0,5-6 g / 50 Kg Flour * Increase size and stoma improvement of bread * Improve stoma structure of dough and become homogen stoma structure * Increase process specialty of dough * Increase gas keeping capacity of dough Armix 5000 5-20 g / 50 Kg Flour * Increase elasticity of dough * Increase swelling amount * Enable loosness of dough * Prevent dough drying Armix 6000 5-18 g / 50 Kg Flour * Increase elasticity of dough * Increase swelling amount * Prevent torn and broken pieces * Prevent cracking and being poured out at the bread-shell Armix 10000 3-17 g / 50 Kg Flour * Increase operation of strong flour * Decrease resistance of dough * Increase gas amount formation in bread * Enable kneading time shortening * Enable brawn-shell with bright lively colours Armix 60000 2-16 g / 50 Kg Flour * Increase operation of strong flour * Increase gas amount of dough * Decrease shell thickness of bread * Balance inefficient enzyme activivty * Improve lengthenning speciality. Armix 80000 2-14 g / 50 Kg Flour * Increase elasticity of dough * Increase swelling amount * Decrease resistance of dough * Prevent the getting stale and braking at bread Armix 105000 1-10 g / 50 Kg Flour * Increase elasticity of dough * Increase swelling amount * Enable brawn-shell with bright lively colours * Prevent the getting stale and braking Armix 120000 1-18 g / 50 Kg Flour * Increase very strong process of flour * Enable brawn-shell with bright lively colours * Decrease resistance of dough * Prevent the getting stale and braking * Increase specialty being given easily to dough
the Test Sieves for Laboratories is Bastak branded and its model is 8000. The device is used for analysing the homogeneity and the particle size of the flour, and the rates of particles to each other. Furthermore, it is used in adjusting the distances of the rolls at the flour factories and in controlling the sieving system by supervising the daily production. It is with microprocessor control. There are power, start and emergency stop buttons and warning lights on the control panel. After 5 minutes of testing, the device automatically stops and gives out visual and audible warning. When the wooden hoops of the device are replaced with aluminium hoops, in addition to the flour industry, the device can also be used in categorizing the spices by sieving them in the spice industry and in categorizing the solid products such as soil, sand and stone by sieving them in mining and construction industry. 7 wooden hoops are supplied with the device. 1 collection container is supplied together with these hoops. The outside dimensions of the device are 300x580x670 mm and its net weight is 50 kg
Moisture Meter for Grains and flour The Grains Moisture Meter is a Bastak brand, 16000 model. the Portable Grain Moisture Tester has a digital screen. The product can be selected with the rotary switch The Moisture Meter for Agriculture measures moisture in 2-5 seconds in flour and wheat and in 12 products in addition to these products. Powder and grains products can be measured with the same device. The products for which moisture analyse is made: Wheat, rye, barley, oat, rape, corn, beans, durum wheat, sunflower, pea, red wheat, fodder, wheat flour, soybean It gives net results since it makes the measurement by crushing wheat and other products. The outside dimensions of the device are 230 x 150 x 120 mm and its net weight is 2,5 kg.
About the Machine Bastak Instruments Brand - ALPHA AMYLASE ENZYMES METER 5100 model. enzyme activity is automatically measured in flour and wheat flour (SPROUT DAMAGE DETECTION). FN (FALLING NUMBER) measuring mode is used for determination of natural alpha-amylase enzymes. FFN (FUNGAL FALLING NUMBER) measuring mode is used for determination of total (micro-biological + natural) alpha-amylase enzymes. Two samples can be tested at once. By adjusting the altitude: Instrument automatically adjusts the boiling temperature. Instruments will correct the values depending on the altitude. During installation company information: company name, company address, company phone, fax numbers and web are saved in the instrument. Every sample can be given a unique name. Print out comes with company information, name of sample, and normal and corrected results. Average between two samples can be calculated automatically by a press of button. Malt percentage then can be added to flour can be calculated automatically by a press of button. Mixing Rate between two samples can be calculated automatically by a press of button. Sample weight to the moisture can be calculated automatically by a press of button. FN results to the moisture can be calculated automatically by a press of button. Liquefaction coefficients (LC) of the samples can be calculated automatically by a press of button. LCD Graphic screen for easy control of all steps and shos (Date, Time, Water Temperature, Sample Names and operation status of the device (running, printing, stop… etc.)) Sensitive sensor for Water level, shows water level low and water level high on the screen with an alert sound. 28 function buttons for easy control of all steps. Instrument comes with full accessories and necessary consumables for running. Dimensions: 555x470x190 mm // Net Weight 27 Kg. What is the HAGBERG Number? The method for determining sprout damage is called the HAGBERG Number and measured by the Falling Number in seconds. What is the FALLING NUMBER? The internationally standardized and most popular method for the determination of Sprout Damage. Why to Detect SPROUT DAMAGE? The Falling Number System used to measure the Activity of the ALPHA-AMYLASE Enzymes in Wheat Flour mainly and also can be used for Ray, Barley and Sorghum to detect the sprout damage, in order to get the best enzyme activity for flour and make sure the grains you are buying are healthy and worth it because the activity of Alpha-Amylase is the key for a high quality product such as (Pasta, Noodles, Bread, cookies, Biscuits and many other products). What are the Benefits of FALLING NUMBER MACHINE? Grain Traders: Having knowledge of the Falling Number results would give you a great idea about the Wheat quality and so the wheat can be fairly priced. Also classification of wheat which has different values of falling number is one of the most important facts to traders. Flour Millers: Milling a stable, consist and up to the standards flour is an every miller target, so in order to get the requested or needed FN values the Falling Number test would be the ideal solution. One of the most important income profit for millers is flour blending of various types of FN values. Measuring the Falling Number to get the best benefits before and after adding Alpha-Amylase enzyme additive to the flour. End User: Double check newly received or stored flour is very important to maintain consist and sable final product, Bakery also might prefer to manipulate their own flour in the same way the millers do. Quality Control: Make sure that the in-coming and out-going product are up to the standards and so satisfy both Owner and End-user. How does the ALPHA-AMYLASE ENZYMES show its activity? The Falling Number test shows the effect of the ALPHA-AMYLASE Enzymes on the starch granules in the flour which gelatinization, and progressively cleaved by the amylase action. The mixture of water and flour leads to Enzymes activity under a certain temperature (100° at 0 sea level) then the Falling Number results are calculated, if the result shows low numbers means the enzymatic activity is high and shows that the starch is broken down (liquefied) rapidly during gelatinization so ideal FN results are 250s-280s but if the result show high numbers means that the enzymatic activity is low and so at 600 FN results we can understand that there is no ALPHA-AMYLASE activity in the flour. How the Results of FALLING NUMBER is calculated? The results of the Falling Number is calculated in second of falling the stirrer from the zero point of drop to the end of the test tube in a certain weight of stirrer passing through the mixture of flour and water after gelatinization.
The device is Bastak branded and its model is 2500. The dry gluten apparatus is used in finding the final and net dry gluten values of the samples of flour and wheat. Especially, the values of the dry gluten may be different although the wet gluten values of various wheat and flours having different water absorption are same. The device is controlled by a microprocessor. There are 3 warning lights on the control panel, being power, test on and test off. There is a thermostat warning light on the device. The device automatically adjusts to 150 oC that is the operating temperature. When the device reaches to 150 oC, the thermostat warning light turns off. The device automatically stops at the end of the testing period of 4 minutes and gives out a visual and audible warning. The heating surfaces are coated with Teflon in order to prevent the samples from adhering. There is a cover lock. The outside dimensions of the device are 250x90x200 mm and its net weight is 1,7 kg.
Gluten Index or Centrifuge as in ICC. The device is Bastak branded and its model is 2100. Gluten Index is used in determining the quality of wet gluten. In this way, it is possible to separate into the groups the samples of wheat and flour according to the qualities of wet gluten. Furthermore, the device gives an opinion about the sunn pest destruction of the samples of wheat and flour. The device is controlled by the microprocessor. The device has a blue LCD screen. The device has 6 function buttons. On the device’s screen, date, hour, environment temperature, test duration, device operating revolution and the operation status of the device (ready, testing, stop...etc.) can be displayed. The device has to reach to 6000 revolution that is the world standard in 8 seconds and has to operate in 6000 revolution during the remaining 52 seconds period. It doesn’t operate until the cover is closed due to the security system on its cover, and a warning is displayed on the screen. Furthermore, the cover is locked automatically after it starts to operate. It automatically stops the braking system after operating period and gives an audible warning. The outside dimensions of the device are 200x210x300 mm and its net weight is 8 kg. Determination of Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) of Whole Wheat Meal and Wheat Flour (Triticum aestivum) Methods Type: Generic Methods Number: 155 Analyte: Wet Gluten Quantity and Quality (Gluten Index ac. to Perten ) Matrix: Whole Wheat Meal and Wheat Flour Year of Approval: 1994 Scope: This description specifies a method for the mechanical preparation of wet gluten and the subsequent determination of the Gluten Index according to Perten , as a measure of gluten characteristics. The method is applicable to whole wheat meals and wheat flours. Principle: Gluten separated from whole wheat meal or wheat flour by the Glutomatic equipment is centrifuged to force wet gluten through a specially constructed sieve under standardized conditions. The total weight of the gluten is defined as gluten quantity. The percentage of wet gluten remaining on the sieve after centrifugation is defined as the Gluten Index. If the gluten is very weak all of the gluten may pass through the sieve, the Gluten Index is 0. When nothing passes through the sieve, the Index is 100. Definition Wet gluten in wheat flour is a visco-elastic substance made of gliadin and glutenin, which is obtained by means of the specified method contained in this international standard. The Gluten Index is a measure of the gluten characteristics, which indicates whether the gluten is weak, normal or strong.
Gluten System or known as Glutomatic. Bastak brand and its model is 6100. It is used to determine the amount of wet gluten in wheat and flour samples by extracting wet gluten. The amount of wet gluten in samples can be determined concurrently. If required, in order to determine the amount of wet gluten in special samples, the kneading period and washing periods of the device can be adjusted in the sensitivity of seconds by means of touch buttons on the graphic screen. The device can also test a wholemeal. On the device, there is “mix” light that is on during the kneading period, “wash” light that is on during washing periods for the flour samples and “wash meal” light that is on during washing period for the whole meal samples. At the stage of installation, the company information: company name, company address, company phone and fax numbers and web site are recorded into the memory. By entering the names of the samples to be tested, confusion about the samples are prevented and the results can be saved by means of the internal printer. On every printer output, there are date, hour, and the names of the samples, test temperature, wet Gluten, index and dry gluten values of the samples in addition to the company information. When the same sample is tested, the average value can be calculated. When the moisture values of the samples are entered into the device, it gives the sample amounts to be weighed for testing as (g) grams . If the sample amounts are not corrected, it can correct the measuring values obtained as a result of the test according to the moisture. The device has a blue graphic LCD screen. The device has 27 function buttons. On the screen of the device, date, hour, ambient temperature, sample names and the operation status of the device (running, printing, stop… etc.) can be displayed. The outside dimensions of the device are 380x370x350mm and its net weight is 22 kg. Mechanical Determination of the Wet Gluten Content of Wheat Flour. Methods Type: Generic Methods Number: 137/1 Analyte: Wet Gluten Content (Perten Glutomatic) Matrix: Wheat Flour Year of Approval: 1982 Year of Last Revision: 1994 Scope: This international standard specifies a method for the mechanical determination of the wet gluten content of wheat flour. This method is applicable to different wheat flours (commercial and experimental flours) but not to wheatmeal. Principle: A dough is prepared from a flour sample by adding a buffered sodium chloride solution; the wet gluten is isolated by washing this dough with sodium chloride solution. The residual water adherent to the gluten is removed by centrifugation and the remainder weighed. Definition Wet gluten in wheat flour is a plastic-elastic substance consisting of gliadin and glutenin and obtained by the method specified in this international standard.
Bastak brand, 1900 Model. Instrument is used to prepare the sample for the Gluten Analysis, Falling Number Analysis and NIR analysis. For setting of grinding use air flow rate on it. The grinded samples collecting its container. Its motor work 16,800 cycles per minute and can use the different size of sieves. Wheat, barley, corn and other grains can grinding on it . After the first sample no need for clean for the second sample. With slow feeding it can grind to the 25% moisture of grains. With Air flow regulator can set a flow rate of the samples. Sensor on the motor cover, when motor cover is open dont work for safety. Power is 230 V 50 Hz, the motor rotational speed: 16,800 rpm. Dimensions: 640x620x450 mm, net weight: 51 kg, grinding capacity: 300 g in 30-50 seconds. The grinding capacity change depending on the moisture degree.
|#||HS Code||HS Code Description|
|1||350790||Enzymes And Prepared Enzymes,|
|2||382200||Composite Diagnotic Or Laborartory Reagents, Other Than Those Pharmaceuticals In Heading 3002 Or 3006; Certified Reference Materials|
|3||730900||Reservoirs, Tanks, Casks, Vats And Similar Containers , Of A Capacity Of More Than 300 Liters (79.25 Gal.), Of Iron Or Steel|
|4||820790||Interchangeable Tools , And Parts Thereof, Of Base Metal|
|5||841920||Medical, Surgical Or Laboratory Sterilizers|
|6||842832||Continuous-Action Elevators And Conveyors, For Goods Or Materials, Other Than For Underground Use, Bucket Type|
|7||843710||Machines For Cleaning, Sorting Or Grading Seed, Grain Or Dried Leguminous Vegetables|
|8||843780||Machinery Used In The Milling Industry Or For The Working Of Cereals Or Dried Leguminous Vegetables, Other Than Farm Type Machinery|
|9||843790||Parts Of Machines (Nonfarm) Used To Clean, Sort Or Grade Seed, Grain Or Dried Leguminous Vegetables Or To Work Cereals Or Dried Leguminous Vegetables|
|10||851410||Industrial Or Laboratory Electric Furnaces And Ovens, Resistance Type|
|11||902780||Instuments And Apparatus For Physical Or Chemical Analysis,|
|12||902789||Instruments and apparatus for physical or chemical analysis (for example, polarimeters, refractometers, spectrometers, gas or smoke analysis apparatus); instruments and apparatus for measuring or checking viscosity, porosity, expansion, surface tension or the like; instruments and apparatus for measuring or checking quantities of heat, sound or light (including exposure meters); microtomes. : Other|
|13||902790||Microtomes; Parts And Accessories For Instruments And Apparatus For Physical Or Chemical Analysis|
|14||903180||Measuring Or Checking Instruments, Appliances And Machines,|
|15||903190||Parts And Accessories For Measuring Or Checking Instruments, Appliances And Machines, ; Parts And Accessories For Profile Projectors|
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