Looking for a reliable and cost-effective dough analysis solution? Our used Perten Brabender FarinoGraph-E is the perfect choice! This high-quality second-hand equipment is ideal for testing flour quality, analyzing dough rheology, and optimizing baking processes. Fully refurbished and ready for immediate use, it provides precise, accurate results at a fraction of the cost of new units. Contact us today to learn more about this opportunity and take advantage of our negotiable pricing!
1) Analyze the water absorption and rheological characteristics of gluten free doughs
2) Production dough measurement Determine the quality of doughs in production and evaluate f lour formulations with additives such as emulsifiers, enzymes, or hydrocolloids.
3) High-speed measurements Don’t rely only on standard methods. Create your own methods and significantly speed up time-to-result.
4) Hardness tester for malt and wheat. Optimize your milling process and increase your yield. In combination with a mash test, attain information on the solubility of the malt for a better understanding of your brewing process.
1) Analyze the water absorption and rheological characteristics of gluten free doughs
2) Production dough measurement Determine the quality of doughs in production and evaluate f lour formulations with additives such as emulsifiers, enzymes, or hydrocolloids.
3) High-speed measurements Don’t rely only on standard methods. Create your own methods and significantly speed up time-to-result.
4) Hardness tester for malt and wheat. Optimize your milling process and increase your yield. In combination with a mash test, attain information on the solubility of the malt for a better understanding of your brewing process.
