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.
