Benefit from our long experience in the field of flour testing  and use the advantages of the  Brabender Farinograph.  Easy handling, reliability and the  objectivity and reproducibility  of the results have made it the  instrument most frequently used  all over the world for determining the water absorption and  mixing characteristics of wheat  and rye flour.

Advantages of the  Farinograph-TS 

• Compact housing with low  space requirements 

• Plug & Play: ready to use 

• Modular design, touch screen  optionally available 

• New MetaBridge software  features as the new user  interface 

• Multi access: Tracking of tests  through multiple end devices  at a time

Application The instrument consists of a drive  unit with continuous speed control  and an attached measuring mixer  for mixing the dough to be tested. 

Reliable and reproducible determination of the flour quality and its  processing characteristics is a basic  demand in the milling and baking  industries for ensuring optimum  and uniform flour qualities for  the manifold baking and noodle  products

The Farinogram Schematic diagram 

The Farinogram shows the quality  characteristics of the analyzed flour. 

Water absorption: 

The more water a flour can absorb  at a definite consistency of a  dough, the greater the dough yield  per sack of flour 

• Higher flour price due to  optimal water absorption 

• Time saving in production due to  constant water absorption

Dough development time: 

Optimum mixing time for optimum  doughs 

• Most efficient mixing time and   settings 

• Assurance of stable product  quality by identifying different  particle sizes or starch damage 

Stability:  The longer the stability, the greater  the fermentation and the higher the  forces required for mixing 

• Determination of the most profitable application with information on the properties of the  gluten contained in the dough 

Degree of softening: The sooner the weakening, the  shorter the fermentation and  the less the abuse the flour can  withstand 

Farinograph Quality Number (FQZ): The higher the FQZ, the stronger  the flour