FarinoGraph: Redefine your lab workflow with this rheometer
Since the torque rheometer FarinoGraph was introduced in 1928 by Carl Wilhelm Brabender as a “wheat and wheat flour tester”, the torque rheometer has been looking back on a rich story of evolution.
During the first generation, the graphs for rheological testing of wheat flours were still recorded using chart paper and ink pens. Computerized recording followed for the first time in 1979.
Meanwhile, the measurement system for testing water absorption and dough properties has evolved into a sophisticated, extremely versatile and powerful rheological measuring instrument.
One for multiple
For whom is the versatile torque rheometer beneficial?
Quality assurance
Develop & optimize recipes
Optimize workflows & costs
FARINOGRAPH:
The new Gen
Ergonomic design
Optimized workflows
Extended field of application
Extensive evaluation spectrum
Data security
Connectivity
Ease of maintenance
Gain comprehensive control over your entire production process now
What’s new?
Ergonomic design
Optimize your working environment with the compact device design of the FarinoGraph
Optimized workflows
Save time and work steps due to automated work and measurement processes
Expanded field of application
Perform tests based on standard and customized methods with different formulations, sample quantities and properties
Extensive analysis spectrum
Evaluate your measurement according to predefined standards or individual profiles and record additional quality-relevant parameters
Connectivity
Interconnect your FarinoGraph with other Brabender devices as well as with LIMS systems or other third-party systems
Data security
Back up your data locally or in the cloud
Ease of maintenance
Conveniently and cost-effectively secure and extend the functionality of your device
Automatic water dosing AquaInject:
✔ For various Farinograph models
✔ High usability and security
✔ Precise, efficient measurement process
✔ Reliable results
Reliable Farinograph tests with small sample quantities: The S 10 measuring kneader is the answer!
Are you looking for a reliable measuring kneader for your standard Farinograph tests with small sample quantities? Then we have just the right product for you! The S 10 measuring mixer is specially designed for these requirements and is suitable for both growing and research. With a sample quantity of only 10 g and its precise measuring accuracy, the S 10 provides reliable results for your tests.
Convince yourself of the high quality of our measuring mixer!
Road to perfection – The S 50 measuring kneader for ultimate precision and unrivalled taste!
The S 50 measuring mixer is the ultimate helper for all baking professionals and foodies! With a variety of standards, you can measure your flour samples precisely and reproducibly. Whether you create bread, pasta or other treats, the S 50 ensures perfect consistencies and guarantees your customers an unforgettable taste. With its ease of use, it is suitable for anyone who wants to take their baking skills to the next level.
Reliable results and easy handling – rely on the S 300 measuring mixer for your baking tests
Are you looking for a reliable measuring instrument for your standard Farinograph tests? Then the S 300 measuring kneader is your perfect choice! Compatible with the common ICC, AACC and ISO standards, it guarantees accurate measuring results and is also ideal for kneading dough for extensograph tests. The removable blades facilitate cleaning and ensure long-lasting use.
Upgrade your grinding process: Determine the grain hardness and grind like a pro!
Record the grain hardness of your cereals and optimize your milling process! With the hardness tester, you can perfect the milling characteristics and increase your flour yield. But that’s not all – you can also precisely determine the friability of your malt and thus bring it perfectly to the point in the brewhouse.
Streamline your grinding – With our hardness tester you will achieve the perfect product!
Develop & optimize recipes: Planetary mixer P600
With our P600 planetary mixer, you can develop and optimize your recipes in no time! Thanks to the attachment of a range of mixer accessories, you can use it for soft doughs, spongy doughs, foamy masses, and cold-swelling raw materials. The container volume of 2500 ml and the temperature control of approx. -5 → 150°C make it extremely multifunctional.
Ultra versatile P600 planetary mixer: Create perfect recipes in no time!
Develop & optimize gluten-free applications: Sigma Mixer S 300 with Farino-Add
Gluten-free variety: Discover the FarinoAdd-S300 for the analysis of special flours!
Examine gluten-free flours, such as:
- Rice flour
- Quinoa flour
- Buckwheat flour
- Tapioca flour
- .. and many more
Revolutionize dough development for gluten-free flours and pseudocereals
