Mixer Measuring Heads

Mixers

The standard Farinograph® test uses the sigma mixers S 300 (capacity 300 g of flour), S 50 (capacity 50 g of flour), or, for very small sample weights, the S 10 (capacity 10 g of flour).

The S 300 mixer is also used for preparing the dough for Extensograph®, Maturograph and Oven Rise tests. The sigma mixers just differ in their sample capacity, the results and curves are always the same. The Resistograph mixer with its flat blades and narrow bowl combines intensive mixing, stretching, and pressing and supplies high shearing force and work to the dough. This mixer enables an even better differentiation between similar flour qualities and supplies additional information about the mixing and blending behavior of the flours. All mixers are made of stainless steel. The mixer bowl and rear wall are double-walled for liquid heating/cooling through a circulation thermostat.

• Sigma mixer S 300: standard Farinograph® test (300 g of flour)
< for mixing the dough for Extensograph® tests>

• Sigma mixer S 50: standard Farinograph® test (50 g of flour)

• Sigma mixer S 10 : standard Farinograph® test with small sample weights (10 g)

• Resistograph mixer R 100: flat blades, narrow bowl, intensive mixing... supplies high shearing force and work to the dough

• Hardness and Structure Tester: testing the hardness of grain (wheat, barley, malt, etc.)

• Planetary mixer P 600