Use gluten to quickly determine quality, using the GlutoPeak

Intended use

In a fast procedure, the Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. The results provide evidence of suitability for various intended purposes.


  • Measures gluten quality in cereal flour products
  • Quick testing procedure (1–10 minutes per test)
  • Easy to use thanks to automatic measuring
  • Small sample amounts (3–10g)


You have a specific type of problem or need a special configuration?

Contact us

We will gladly answer your questions. Please complete all information in the fields below. We will contact you as soon as possible.



I accept the terms of the privacy policy.


All fields marked with * are required.

The automatic procedure saves material thanks to its small sample quantities

Analysis using GlutoPeak is intended as a quick method for determining quality of grains in incoming goods departments. The device runs at a constant speed and takes just 1–10 minutes to carry out a measurement. The procedure is automatic, and only requires tiny sample quantities.

  • Cereals
  • Flour
  • Gluten
  • Pasta products
  • Viscoelastic properties
  • Dough development time
  • Dough softening
  • Protein content
  • Gluten content
  • Gluten strength
  • Milling industry
  • Baked goods industry
  • Confectionery/snacks industry
  • Brewing industry
  • Pasta industry
  • Cereal breeders
  • Cereal merchants

Energy generated by a rotating measuring paddle enters a suspension, and the torque is measured. The entry of the energy causes the gluten in the sample to aggregate. During the measurement procedure, the sample quantity, dissolver, temperature and the paddle’s rotational speed all remain constant. Once the test is complete, the software automatically analyses the results.

Evaluation values:

PMT = Peak Maximum Time:
Time, measured and shown in [s] until the maximum torque is reached

BEM = Brabender Units Maximum:
Maximum recorded torque, measured/shown in [BU] (Brabender Units)

AM = Pre-maximum:
Torque measured/shown in [BU], 15s before the maximum is reached

PM = Post-maximum:
Torque measured/shown in [BU], 15 s after the maximum was reached



Strong flour: Short PMT evaluation point, high BEM evaluation point

Weak flour: Long PMT evaluation point, low BEM evaluation point

Once the test is complete, the software automatically analyses the results. In this analysis, the peak time (until the maximum is reached) and the height of the peak at this point are important pieces of information that specifically relate to the sample.

Strong gluten produces rapid, high peaks, whereas weaker gluten shows later, flatter peaks, or in extreme cases, no peaks at all (biscuit wheat).

Speed profiles0...3500 min-1
PC portUSB
Mains connections230V, 50/60 Hz.
115 V, 50/60 Hz.
Dimensions (W x H x D)18.25 x 36.25 x 14 in
Weightapprox. 70 lbs net

CWB Glutopeak Technical Note

GlutoPeak VW BRO

NEW: Innovative Rapid Flour Check

Download detailed informations now.

Learn more