Kneading characteristics measuring instrument FarinoGraph

water absorptiondigitallaboratory

FarinoGraph: The standard instrument for measuring flour quality with new, web-based software What does it measure? The Farinograph-TS measures the water absorption of gluten-containing and gluten-free flours and the kneading characteristics of dough. Why is this important? - Estimation of the optimum water amount for a flour to form a dough - Prediction how a flour will react in different stages of production and baking - Definition of flour specifications for a given purpose - Assurance of stable product quality How is the test performed? - A flour sample of is weighed and placed into a mixing bowl - Water is added to the flour and mixed to form a dough - A curve is recorded, according to the resistance of the dough against the mixing action - The shape of the curve gives information about the water absorption of the flour, the dough stability, the development time and the degree of softening Standards fulfilled (amongst others): - ICC-Standard No. 115/1 - ISO 5530-1 - AACC Method No. 54-21.02 What are the benefits? - Quality assurance: Compliance with international standards, optimization of flour quality and constant product quality - Cost saving: Saving flour in production and minimizing production losses - Best profit: higher flour price and more baking products - Tracking of measurement results by multiple users from any end device and location, thanks to the new Brabender MetaBridge software