Farinograph-TS
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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 product
The Farinogram
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 prof- itable application with informa- tion 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 Individual test procedures
Apart from the standard evaluation, the software allows to adapt the test procedure to your individual requirements:
• Reduced test time and/or increased mixing intensity by variable speed (0 - 200 min-1)
• Variable mixing intensity and energy input to the dough for research and development applications
• Additional software for programming complex speed profiles, e.g. premixing at a low speed and measurement at an increased speed or definition of rest times for long dough systems • Evaluation of diagrams which differ from the typical Farino gram profile
