Brabender FarinoAdd S-300 Accessory for Gluten-free Flour Testing

How can you determine the quality of dough produced from gluten-free flour in a few simple steps?

The aim, when creating and using gluten-free flours, is to emulate the qualities of wheat doughs to ensure the end-product is of an equivalent quality.

The Brabender FarinoAdd S-300 is an accessory for the Brabender Farinograph.

It extends the instrument’s range to measure the rheological properties of gluten free dough, including water absorption and mixing behaviour.

The FarinoAdd S-300 offers essential support for quality control and can contribute to savings costs in production.

Use the FarinoAdd S-300 to test for:

• Properties of gluten-free dough on gluten-free flour.

Why Choose the Brabender FarinoAdd S-300?

• The FarinoAdd S-300 extends the capability of the Brabender Farinograph for gluten-free dough testing

• It determines the properties of flour during kneading

• It analyses the behaviour of gluten-free dough

• The FarinoAdd helps maintain product quality and save on material costs

• Added to the Brabender Farinograph, the FarinoAdd give you a complete gluten-free flour testing application

How Does it Work?

The FarinoAdd S-300 is mounted onto the Brabender Farinograph, enabling the instrument to accurately test the rheological properties of gluten-free dough despite its extreme plasticity.

It records a torque curve which shows how much the sample product resists the blades of the measuring kneader.

This enables you to determine the optimum water content of the dough, and to analyse its kneading and mixing properties.

Why You Should Use the FarinoAdd S-300 Accessory

By extending the versatility and capability of the Brabender Farinograph with this accessory, you can:

• Maximise your quality control

• Improve your product development

• Optimise baking recipes

You can use it to rapidly analyse and evaluate flours made from:

• Corn

• Rice

• Quinoa

• Millet

Meeting the Demand for Gluten-free Products

The demand for gluten-free baked products is increasing.

Research suggests that the gluten-free bakery market is continuing to gain traction as consumer awareness grows.

To meet the demands of an expanding sector, and also to compete effectively, businesses in the gluten-free supply chain, including both bakers and millers, must ensure the quality of their products and optimise production.

Fast, accurate testing of gluten-free flour and dough is a critical aspect of this.

The Brabender FarinoAdd S-300, used with the Farinograph, makes testing and analysis that much more straightforward.

For more information, please contact Calibre Control.