Farinograph is an important device used to determine the kneading properties of dough and provides information about the bread features of flour.
There is a mixer unit with 300 g sample chamber in accordance with the standards on the device.
With this feature, it is possible to work in parallel with the same sample in extensograph test.
In determining the amount of water required for the flour sample and during the kneading, the resistance of the dough to the kneader pallets is recorded by chart against the time.
It provides the opportunity to have information about the properties of the dough by evaluating the graphic.
Farinograph provides maximum ease of use to the user with its advanced software.
The data obtained as a result of the test is as follows;
Ø Dough development time
Ø Softening time of dough
Ø Water absorption capacity
Ø Dough stability
Ø Bread quality suitability, flour quality coefficient
TECHNICIAL SPECIFICATIONS
SPEED 60 RPM
MAINS CONNECTION 220 V 50 HZ
DIMENSIONS 560mm X 400mm X 850mm
WEIGHT 80 KG
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