Brabender GmbH & Co. KG
Menü öffnenNavigation öffnen
  1. Brabender GmbH & Co KG - Home
  2. Food
  3. Products
  4. Rheometers
  5. Farinograph-E

Farinograph-E – International standard for flour qualification

Intended use

The proven Farinograph-E rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards.


Farinograph-E

  • Variable speed (0…200 rpm)
  • Robust system that requires little maintenance
  • Variable temperature control system in the kneader’s double casing
  • Flexible test configuration: Define complex speed profiles
  • Record water dosing and dough temperature (with Aqua-Inject)
  • Various measurement and kneading attachments for countless processing tasks

 

You have a specific type of problem or need a special configuration?

Contact us

We will gladly answer your questions. Please complete all information in the fields below. We will contact you as soon as possible.

 

 

I accept the terms of the privacy policy.

 

All fields marked with * are required.


Renowned and reliable reference method since 1928

The use of the Farinograph-E for carrying out quality control tests on flours has been proving itself in worldwide use for nearly a century. With its versatile analysis possibilities, such as determining the water absorption of flours and examining rheological dough properties, a wide range of potential uses becomes apparent. So, for example, the solution is used in mills, where it subjects flour mixtures to quality control tests during the production process.

The range of various kneading tools and measurement attachments also provides the opportunity to use with rye flour, sponge cake, beaten egg white and in numerous other applications.

The advanced software offers comprehensive opportunities for individual customisation of your tests. The Brabender Farinograph-E is therefore a solution not just for quality control purposes, but also for the development of new recipes.

  • Cereals
  • Flour
  • Starch
  • Gluten
  • Pasta products
  • Dough
  • Viscoelastic properties
  • Water absorption
  • Dough stability
  • Dough development time
  • Dough softening
  • Baking behaviour
  • Gluten strength
  • Milling industry
  • Baked goods industry
  • Animal feed industry
  • Confectionery/snacks industry
  • Brewing industry
  • Cereal breeders
  • Cereal merchants
  • Starch industry

In a temperature-controlled measuring kneader, a rotating Sigma kneading blade subjects the sample to defined mechanical stress. The kneading resistance having an effect on the blades, which depends on the sample’s viscosity, is measured as a torque value by the highly precise measurement electronics. The software then registers and records this online as a function of time, in a clear to understand coloured chart.

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.
The benefit: 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.
The benefit: 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 tolerance and the higher the forces required for mixing.
The benefit: 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 (FQN):
The higher the FQN, the stronger the flour.

The Brabender 3-Phase-System provides a holistic and practical approach to the production of baked goods and pasta on a laboratory scale:

  • Phase 1 - Farinograph: provides information on the water absorption of the flour and the kneading properties of the dough
  • Phase 2 - Extensograph: determines the stretch properties of the dough and gives a prediction of the baking volume
  • Phase 3 - Amylograph: measures the gelatinization properties of the starch and the enzyme activity in the flour
  • Sigma mixer S 10 (10 g)
  • Sigma mixer S 50 (50 g)
  • Sigma mixer S 300 (300 g)
  • Planetary mixer P 600
  • Resisto-Mixer R 100
  • Hardness- and structure tester

The Brabender MetaBridge Controller extension enables you to use the new Brabender MetaBridge device software.

All models with a USB port can be upgraded. The extension is connected to the equipment via USB – completely plug and play, so no need for installation.

You benefit from many advantages:

  • Multiple users can simultaneously access the measurements, wherever in the world they may find themselves.
  • The software offers comprehensive export functions, and the user interface adapts to every type of terminal device.
  • Countless settings are intuitive to configure.

All details about the expansion

In conjunction with the optional Aqua-Inject add-on, the automatic water dosing provides you with measurement result accuracy of greater than 0.1%. You additionally have the option of integrating a weighing machine to document the flour quantities directly in the software. This solution can be used in conjunction with the Sigma 300g and 50g kneaders.

Learn more

Determine the water absorption and kneading properties of gluten-free flours, e.g. from rice, corn as well as peas, beans, lentils, chickpeas and other kinds of pulses.

Watch the video

  •  Thermostat
  •  Laboratory balances
Mains connection1x 230 V; 50/60 Hz + N + PE; 3,2 A
1x115 V; 50/60 Hz + PE; 6,5 A
Dimensions (W x H x D)510 x 370 x 820 mm
Weighttapprox. 75 kg net

Brochure Farinograph-E

ENDEFRITCN

Standards

  • ICC-Standard no. 115/1
  • AACC Method no. 54-21.02
  • AACC Method no. 54-22.01
  • AACC Method no. 54-28.02
  • AACC Method no. 54-29.01
  • AACC Method no. 38-20.01
  • ISO 5530-1

Matching solutions

Extensograph-E电子式拉伸仪

Extensograph-E

Phase 2 of the 3-Phase-System: Determine the stretching properties of dough

Amylograph-E

Phase 3 of the 3-Phase-System: Analyze the gelatinization properties of starch in flour
MetaBridge

MetaBridge

With our new web-based MetaBridge software, you and as many users as you like can access your laboratory projects while you’re out and about.

Aqua-Inject Automatic water dosage system

Improve the reproducibility of your results with the automatic water dosing system Aqua-Inject.
Top