Flour and dough analyzer for quality control
Ensuring the quality of flour and dough is crucial in the milling and baking industries. This requires precise measurements of water absorption and rheological properties to meet industry standards and produce consistent, high-quality products.
Measure water absorption and dough properties
The Brabender FarinoGraph is designed to analyze the water absorption of flour and the rheological properties of dough, providing a comprehensive understanding of dough behavior under different conditions. It complies with major national and international standards such as ICC, AACCI, and ISO, ensuring trust in grain, flour, and dough quality consistency. Powered by the MetaBridge software, the FarinoGraph allows you to access measurements from any device, facilitating easy data sharing and real-time quality monitoring. Notably, the instrument is versatile with multiple mixer attachments suitable for different sample types, from small laboratory samples to large production batches.
Benefits
- Compliance with major international standards
- Real-time quality control via MetaBridge software
- Versatile attachments for various sample types
- Automated precision in water dosing
- Comprehensive data analysis and sharing capabilities