Farinograph

A farinograph is a measuring the Brabender for rheological testing of wheat flour according to ICC Standard No. 115 /1, ISO or AACC standards. Therefore, this laboratory instrument used primarily in grain mills, in bakery food producers and bakeries for use.

Principle of the method

The farinograph measures the water absorption capacity of the flour and the consistency of a dough on the resistance which opposes such a defined kneader. This resistance (torque) is transmitted via lever on a scale and are recorded in a power -time diagram, a farinogram. Older devices draw the torque development with an ink pen on a paper roll on, newer devices have a computer connection to register the curve online and also evaluate the same.

Implementation

Farinogrammkurve and evaluation

From a Farinogram example, the following values ​​can be read:

• The dough development ( = the time to reach the maximum consistency of the average value of the curve - is between 480 Farinogrammeinheiten (FE) 520 and FE needed )
• The dough stability ( = the time at which the maximum 500 of the curve above the FE line is ), and
• The dough softening ( = the decrease in consistency after 12 minutes)

The international standard evaluations are slightly different, as there are a large number of different flours internationally, with a focus on country-specific pastries or baking process.

The farinograph is also used to measure other doughs or materials, eg, for waffle flour with the P600 planetary mixer for chocolate with the R 100 or Sigma 300g kneader or, for example, with the grain hardness tester ( mill attachment) to determine the particle hardness. A total of 15 different Kneterarten for different applications can be used.