Flour and dough analyzer
In the milling and baking industries, understanding the water absorption and rheological properties of flour is essential for ensuring consistent product quality. Compliance with international standards is crucial to maintain reliability and trust in the production process.
Analyzes water absorption and dough rheology
The Brabender FarinoGraph is a specialized instrument designed to determine the water absorption of flour and the rheological properties of dough. The analyzer meets key standards such as ICC, AACCI, and ISO, providing confidence in the quality assessment of grains, flours, and doughs throughout their value chain. Equipped with MetaBridge software, it facilitates intuitive instrument operation and allows users to access measurements from any device at any time. This software also supports seamless data sharing with colleagues and third-party systems. The FarinoGraph offers high flexibility with various mixer attachments and modules suitable for different sample sizes and types, including gluten-free flours. It also includes advanced features like automated precision water titration with the AquaInject module and AI-based curve predictions for faster measurements. This analyzer is an essential tool for industry professionals in milling, baking, research, and development.
Benefits
- Ensures compliance with international standards
- Offers flexible measurements with various mixer attachments
- Provides real-time data access and sharing
- Automates water titration for precision
- Incorporates AI for faster measurement speeds