
- Overview
- Technical data
- Additional equipment
- Software
Farinograph®-EApplicationThe determination of the flour quality and its processing characteristics are a basic demand in the milling and baking industries for ensuring optimum and uniform flour qualities for the manifold baking and noodle products. • Measure the water absorption of flours PrincipleFill 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. Advantages• Variable speed 0 - 200 min-1 / 0 - 175 min-1 |
Mains connection | 1x 230 V; 50/60 Hz + N + PE; 3.2 A 1x 115 V; 50/60 Hz + PE; 6.5 A |
Dimensions (W x H x D) | 510 x 370 x 820 mm |
Weight | approx. 75 kg net |