Farinograph-E: The standard instrument for measuring flour quality

What does it measure?
The Farinograph-E measures the flour water absorption and the kneading characteristics of dough.

Why is this important?
– Estimation of the optimum water amount for a flour to form a dough
– Prediction how a flour will react in different stages of production and baking
– Definition of flour specifications for a given purpose
– Assurance of stable product quality

How is the test performed?
– A flour sample of is weighed and placed into a mixing bowl
– 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 shape of the curve gives information about the water absorption of the flour, the dough stability, the development time and the degree of softening

Standards fulfilled (amongst others):
– ICC-Standard No. 115/1
– ISO 5530-1
– AACC Method No. 54-21.02

What are the benefits?
– Quality assurance: Compliance with international standards, optimization of flour quality
and constant product quality
– Cost saving: Saving flour in production and minimizing production losses
– Best profit: higher flour price and more baking products

Measured value : water absorption, kneading characteristics
Technology : electromechanical
Applications : laboratory, for food applications, for flour
Configuration : benchtop