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Water absorption measuring instrument Farinograph-E
kneading characteristicselectromechanicallaboratory

water absorption measuring instrument
water absorption measuring instrument
water absorption measuring instrument
water absorption measuring instrument
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Characteristics

Measured value
water absorption, kneading characteristics
Technology
electromechanical
Applications
laboratory, for food applications, for flour
Configuration
benchtop

Description

Farinograph-E: The standard instrument for measuring flour quality What does it measure? The Farinograph-E measures the flour water absorption and the kneading characteristics of dough. Why is this important? - Estimation of the optimum water amount for a flour to form a dough - Prediction how a flour will react in different stages of production and baking - Definition of flour specifications for a given purpose - Assurance of stable product quality How is the test performed? - A flour sample of is weighed and placed into a mixing bowl - Water is added to the flour and mixed to form a dough - A curve is recorded, according to the resistance of the dough against the mixing action - The shape of the curve gives information about the water absorption of the flour, the dough stability, the development time and the degree of softening Standards fulfilled (amongst others): - ICC-Standard No. 115/1 - ISO 5530-1 - AACC Method No. 54-21.02 What are the benefits? - Quality assurance: Compliance with international standards, optimization of flour quality and constant product quality - Cost saving: Saving flour in production and minimizing production losses - Best profit: higher flour price and more baking products

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.