Flour rheometer Farinograph-TS

The Farinograph-TS rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards. Your advantages • Compliant with different international standards and methods • Automated process monitoring based on reference measurements • Easy and flexible data access via a web browser • Support for third-party solutions (ERP, LIMS) • Automatic water dosing: Higher reproducibility • Intelligent mixer with optimized calibration • Robust and flexible thanks to a wide range of measuring attachments The established flour analysis solution in compact design and with innovative software The new Farinograph-TS distinguishes itself with its easy operation, reliability, reproducibility of results and compact design. The MetaBridge software provides you with device-independent access as well as countless possibilities for customizing your tests. Principle In a temperature-controlled measuring kneader, a rotating Sigma kneading blade subjects the sample to defined mechanical stress. The kneading resistance having an effect on the blades, which depends on the sample’s viscosity, is measured as a torque value by the highly precise measurement electronics. The software then registers and records this online as a function of time, in a clear to understand colored chart.