Flour and dough analyzer
Enhance your dough and flour testing with precise rheological analysis, ensuring optimal water absorption and dough consistency for superior bakery products.
Analyzes Dough Rheology and Water Absorption
The Brabender FarinoGraph from Anton Paar is a specialized analyzer for precise rheological testing and water absorption analysis of flour and dough. This equipment stands out with its ability to cover all major national and international standards, including ICC, AACCI, and ISO, ensuring you communicate with a universally recognized metric: the Brabender/Farinograph Units (BU/FU). Ideal for applications in flour mills, bakeries, and food R&D laboratories, it simplifies critical evaluations like dough stability, development time, and softening degree. Using a 3-phase system, it simulates entire baking processes and integrates with MetaBridge software for seamless data connectivity, allowing access and sharing from any device. The device supports various processes from mixing and kneading to stretching and gelatinization analysis, while the AquaInject module automates precision water titration, enhancing consistency and safety. The FarinoGraph is available with a range of mixer attachments to suit different sample sizes and applications, with a focus on gluten-free and plant-based food sectors. This bench-top unit operates continuously and automates many testing functions, equipped with USB and LAN interfaces to integrate easily into laboratory environments.
Benefits
- Ensures consistent product quality by adhering to all major international standards.
- Enhances operational efficiency with automated water dosing and software-driven analysis.
- Facilitates seamless data sharing and integration with existing systems to optimize production workflows.
- Supports diverse applications with customizable mixer attachments for various sample sizes.
- Improves safety and reliability with automation features and durable construction.
- Applications
- Dough,Grain,Plant-based food,Gluten-free products,Flour,Starch,Bakery products
- End products
- Plant-based meat substitutes,Pasta dough,Cornstarch,Bread loaves,Wheat flour,Gluten-free bread
- Steps before
- Milling,Grinding,Sifting,Weighing,Mixing
- Steps after
- Kneading,Fermentation,Baking,Cooling,Packaging
- Input ingredients
- flour,water,grain,gluten-free dough
- Output ingredients
- dough,water absorption data,rheological properties,Farinogram,Brabender/Farinograph Units (BU/FU)
- Market info
- Brabender is renowned for producing high-quality, engineered-to-order lab equipment for material testing, particularly in food and plastics industries, specializing in precision instruments for measuring, preparation, and processing.
- Speed
- 0 min-1 to 200 min-1
- Torque
- 28 Nm
- Main connections voltage
- 230 V / 115 V
- Power frequency
- 50/60 Hz
- Current
- 4.3 A / 8.7 A
- Power consumption
- 1 kW
- Dimensions (W x H x D)
- 430 mm x 630 mm x 740 mm
- Weight without measuring mixer
- 56 kg
- Weight with measuring mixer S 300
- 74 kg
- Interfaces
- 4x USB,1x HDMI,2x LAN
- Automation level
- Automated with MetaBridge Software
- Batch vs. continuous operation
- Batch
- Cleaning method
- Manual / Automated water dosing
- Air incorporation control
- Automated water dosing for consistency
- Energy efficiency
- Integrated data management
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine footprint
- 430 mm x 630 mm x 740 mm
- Weight without measuring mixer
- 56 kg
- Weight with measuring mixer S 300
- 74 kg
- Control panel type
- Not specified
- Mixer attachments
- 10 g breeder mixer to S300 miller/baker mixer
- Automation
- Automated water dosing