Testing for flour and dough quality is essential in the baking and milling industry.

The Brabender Farinograph-TS is a compact, user-friendly measuring mixer designed to test the quality and processing characteristics of flour, dough and wheat.

This instrument has a proven track record for efficient, reliable testing, making it a popular choice worldwide.

Use the Brabender Farinograph-TS to test for:

• Baking quality

• Water absorption

• Dough rheology characteristics

on these products:

• Wheat

• Flour

• Dough

Why choose the Brabender Farinograph-TS?

The Farinograph-TS is a plug-and-play instrument that is ready to use as soon as you get it, requiring no installation. It has a user-friendly, touchscreen interface with easy log-in access.

It has a responsive web design, automatically adjusting its screen resolution, with integrated support for tablets and smartphones.

It tests tracks independently from end device and location, and it can test track from multiple devices at any one time.

The Farinograph-TS provides full security of both testing and data with in-built protection from unauthorised access.

You can keep your instrument at optimum performance with quick, online software updates.

How does it work?

The Farinograph-TS produces a farinogram reading, which shows the quality of the flour the instrument has analysed.

The farinogram displays the following characteristics in a table:

• Water absorption

• Dough development time

• Stability

• Degree of softening

The results also display a Farinograph Quality Number (FQZ), which indicates the strength of the flour. The higher the FQZ, the stronger the flour.

Specialist MetaBridge software drives the Farinograph-TS.

It combines user-friendliness with advanced and optimised functions, including:

• Live tracking of tests, indicating their end times

• Recording, evaluating and printing test results

• Interactive editing of measurement data

• Optional automatic data storing

• Control, zoom and comment functions when viewing results

• Adaptability of test times and mixing intensities for individual requirements

What are the benefits of flour testing?

The more water that flour can absorb for a specified dough consistency, the higher a yield of dough it will produce. Therefore, optimising the water absorption increases the value of the flour.

Finding the optimum mixing time for doughs improves efficiency to create the desired results.

It also helps ensure a stable product. Testing the stability also provides valuable information about fermentation times and gluten properties in the dough.

The Farinograph-TS also tests for the degree of softening, which indicates how much mixing the flour can withstand before fermentation.

Quality is fundamental to flour

Quality testing is a fundamental aspect of baking and milling.

The Brabender Farinograph-TS gives you the capability to test effectively, rapidly and accurately for flour quality.

For more information, please contact Calibre Control.