Farinograph® -E
Farinograph®-E
AACC 54-21
ICC 115/1
ISO 5530-1
The standard instrument for measuring flour quality and the processing characteristics of dough...
BREAKING NEWS:
Traditionally, the instrument has been utilized as a means to measure the water absorption of flour and for determining the mixing properties of dough. The instrument has been fundamental in setting standards such as AACC 54-21, 115/1, and ISO 5530-1. Today, the Farinograph®-E is expanding beyond traditional use as research and development scientists find new ways to apply Farinograph® technology to various application studies...click here to download more possibilities with the world standard Farinograph®...
Examples of unconventional uses by our customers include:
- Cheese
- Chocolate
- Caramel
- Licorice …and more
Reliable and reproducible determination of flour quality and its processing characteristics is a basic demand in the milling and baking industries for ensuring optimum and uniform flour qualities for multiple baking and noodle products.
Benefit from our trusted experience in the field of flour testing and use the advantages of the Brabender® Farinograph®. Easy handling, reliability, and the objectivity and reproducibility of the results have made the Farinograph®-E the instrument most frequently used all over the world for determining the water absorption and mixing characteristics of wheat and rye flour.
Test Procedure
The instrument consists of a drive unit with an attached measuring mixer for mixing the dough to be tested...
Fill your flour/water suspension into the heated measuring mixer where it is subjected to a defined mechanical stress by the rotating mixer blades, which are driven by a motor carried in a pendulum bearing.
The resistance of the dough against the blades, which depends on the viscosity of the dough, causes an opposite deflection of the motor housing. This deflection is measured as torque, and recorded and plotted on-line as a function of time in a clear color diagram.
Farinogram
Get reliable and reproducible data about the quality characteristics of your flour from the Farinogram® which shows
• Water absorption • Stability
• Development time
• Degree of softening
• Farinograph® quality number
The new variable speed feature allows a test to run at an increased mixer speed in order to reduce the mixing time or with variable mixing intensity to perfectly adapt the test procedure to modern production conditions. Furthermore, complex mixing programs including rest times can be defined.
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