• Overview
  • Technical data



The Sedimat was developed by Brabender® in particular for grain sample preparation for the Zeleny sedimentation test (ICC-Standards nos. 116 and 118, ISO 5529). Combined with the shaker, the Sedimat is the instrumental prerequisite for this test and provides reproducible results.

The Zeleny sedimentation test describes the amount and quality of the gluten fraction of a flour and allows reliable predictions as to the baking quality of the flour or grain.


The grain is milled in a single step by three pairs of rolls and the resulting flour is dressed. With this procedure, the wedge protein is extracted.

In the subsequent Zeleny sedimentation test, this protein swells in a lactic acid stock and isopropyl alcohol solution before the supernatant liquid is removed. For this purpose, the prepared flour is filled into two shaking cylinders, mixed with the solutions prescribed in the Zeleny method and shaken in the prescribed rhythm.

The sedimentation volume determined after a defined time interval, provides valuable data as to the expected dough properties, gas-retaining capacity, proving tolerance, and the volume of the baking products.


The mill is very easy to handle and offers the following advantages:

• Reproducible results
• Fully automatic milling and sifting
• Capacity 100 g in approx. 3 min.
• No wear of milling rolls

Additional equpiment for the Zeleny test

• Shaker
• Shaking cylinder
• Automatic reagent dosing unit
• Reagents: Distilled water (bromphenol blue solution), lactic acid stock solution, isopropyl alcohol

Additional images

Additional Shaker Sedimat

click pictures to magnify


Capacity approx. 100 g of wheat within 3 min.
Mains connection 3x 230 V; 50/60 Hz + PE; 2.0 A
3x 400 V; 50/60 Hz + N + PE; 1.1 A
Dimensions (W x H x D) 380 x 620 x 610 mm
Weight approx. 50 kg net
...where quality is measured.