Standards-compliant – flexible – web-based: Brabender Farinograph-TS

Intended use

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


  • Innovative web-based MetaBridge software
  • More compact housing form
  • Continuous speed control from 0-200rpm
  • Measurement range of up to 20 Nm
  • Plug & play: immediately ready for use
  • Available with optional touch screen
  • Multi-access: simultaneous access from multiple terminal devices


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The established flour analysis solution in compact design and with innovative software

The new Farinograph-TS distinguishes itself with its easy operation, reliability, reproducibility of results and compact design. The MetaBridge software provides you with device-independent access as well as countless possibilities for customising your tests.

  • Cereals
  • Gluten-containing flour
  • Gluten-free flour
  • Wholemeal 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

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)

The device software can be used on any operating system or terminal type. You can simultaneously track the measurements from as many end devices as you wish. Similarly, any number of users can also access individual projects. Simply record your measurement results. Afterwards, you have a number of convenient options for analysing, printing and exporting them.

Learn more

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
115 V; 50/60 Hz + PE; 6.5 A
Dimensions (W x H x D)420 x 553 x 700 mm (without Touchscreen)
470 x 553 x 700 mm (with Touchscreen)
Interfaces:1 x Ethernet
1 x HDMI
4 x USB
Weightapprox. 40 kg net

Cheat sheet Farinograph

Brochure Farinograph-TS


  • 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