How is the water absorption capacity of flour determined? How are the rheological properties of dough analyzed?
The Brabender FarinoGraph is a measuring device for determining the water absorption capacity of flour and for analyzing the rheological properties of dough. It is used in flour mills and industrial bakeries, among other places, to ensure the quality of flour and dough along the entire value chain.
Brabender FarinoGraph
Dough Processing and Baking Behavior Analyzer
The Brabender FarinoGraph determines the water absorption of flour and rheological properties of dough. It addresses key national and international standards like ICC, AACCI, and ISO. It ensures confidence in grain, flour, and dough quality across the entire value chain with a universally recognized language: Brabender/Farinograph Units (BU/FU). The Brabender MetaBridge software sets the benchmark in the industry, providing features like automated titration curves, predicted curve progression and correlation curves.
- Worldwide most applied instrument for measuring flour quality
- Gives information about water absorption and kneading properties
- Compliant: Cover flour and dough standards (ICC, AACCI, ISO)
- Efficient: Your data. Anywhere at any time. From any device.
- Versatile: 7 attachments for the right sample type and size
- Flexible: Measure any kind of flour – also gluten-free doughs
- Precise and safe: Automate water dosing for zero glass hassle
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