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Water absorption measuring device FarinoAdd-S300
kneading characteristicslaboratoryfor food applications

water absorption measuring device
water absorption measuring device
water absorption measuring device
water absorption measuring device
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Characteristics

Measured value
water absorption, kneading characteristics
Applications
laboratory, for food applications, for flour, for pasta
Configuration
modular

Description

FarinoAdd-S300: Add-on for the Farinograph for the analysis of gluten-free flours and kneadable / plastic doughs What is this device for? The FarinoAdd-S300 is an add-on for the Brabender Farinograph which enables measuring the water absorption of gluten-free flours and the kneading characteristics of kneadable / plastic doughs. Which gluten-free materials can be measured? - Corn flour - Rice flour - Flours from pseudocereals, e. g. quinoa, amaranth, buckwheat - Legume flours, e. g. bean, lentil, pea, soy - Hempmeal - Insect flour 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 What are the benefits? - Quality assurance: Optimization of flour and end product quality - Cost saving: Saving flour in production, minimizing production losses - Best profit: higher flour price, 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.