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