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

 

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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.

  • 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-Injection expansion, 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. Keyword auch im Englischen

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Mains connection 1x 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
Weightt approx. 75 kg net

Brochure Farinograph-E

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
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