Why is this important?
- Estimate the optimum water amount for a flour to form a dough
- Predict how a flour will react in different stages of production and baking
- Defineflour specifications for a given purpose
- Assure stable product quality
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| Farinograph-TS Image credit: Brabender |
How is the test performed?
A flour sample of is weighed and placed into a mixing bowl. Afterwards, 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 curve recorded, the Farinogram, shows the quality characteristics of the analysed flour:
- Water absorption: the amount of water taken up by the flour to achieve the desired consistency or optimal end result. The higher the water absorption, the greater the dough yield.
- Dough development time: the time, beginning at the moment water is added until the dough reaches maximum consistency. Indicates the optimum mixing time.
- Dough stability: the time the dough maintains maximum consistency. Gives information about dough strength. The longer the stability, the greater the fermentation and the higher the forces required for mixing.
- Degree of softening: is recorded 12 minutes after the dough has reached maximum consistency. The sooner the softening, the shorter the fermentation and the less the stress the flour can withstand.
Which additional equipment is available?
- Optional touch screen
- Additional instruments comprising the Brabender 3-Phase-System: Extensograph and Amylograph
Which is the most outstanding feature?
The Farinograph-TS is equipped with the web-based Brabender MetaBridge software, characterized by its easy and intuitive handling. Users can benefit from a series of advantages, such as:
- User-friendly interface, optimised for touchscreen operation
- Simultaneous user access from any end device
- Track your measurements live, anytime and from any location
- No installation: Just start your web browser, log in, and start working
- Manage all your measurement readings from a single source
- Add comments and customize colours, curve widths and more
What else has been improved in comparison to the previous model?
- Small and compact housing
- Modular design: touch screen or external screen
- State-of-the-art drive
What are the benefits of the instrument?
- Check and optimise the quality of your flour in compliance with international standard methods (e. g. ICC-Standard No. 115/1, AACC Method No. 54-21, ISO 5530-1) and with flexible test options, such as intensive kneading and individual speed profiles
- Save flour in production, minimize production losses and guarantee optimum product quality
- Optimise flour price and yield
- Determine the right application for the analysed flour
For more information visit the Brabender website, HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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