Grain and oil food analysis using Brabender powder analyzer from Germany

Grain, oil, and food analysis using the Brabend powder analyzer FarinoGraph from GermanyIt is the world standard for measuring the water absorption rate of flour and the rheological properties of dough. It has thousands of satisfied users worldwide and is a reliable flour and dough quality analyzer in the market. Now its new version features optimized and simplified workflows, flexible attachments for adding applications and pre installed software, making data access easier than ever before.

Grain and oil food analysis using Brabender powder analyzer from GermanyApplication:

Gluten free dough

additionalFarinoAdd-S300/FarinoAdd-S50And analyze the water absorption and rheological properties of gluten free dough.

Production dough measurement

Assess the quality of dough in production and evaluate flour formulations containing additives such as emulsifiers, enzymes, or hydrocolloids.

High speed measurement

Don't rely solely on standard methods. Create your own method and significantly accelerate the time to obtain results.

Optimize your grinding process and increase yield with malt and wheat hardness testers. Combining malt extract testing to obtain information about malt solubility, in order to better understand your brewing process.

Evaluation of dough for making dough

Study the liquid absorption of dough and dough/Changes in formula and their impact on usagePlanetary Mixer P600The impact of attachments on the consistency of hair.

The viscosity of margarine

Measure margarine at a certain temperature (e.g 20 ℃/25Obtain more knowledge about processing characteristics or inspect the quality of the purchasing department based on the viscosity at (℃).

GermanyBrabender FarinoGraphMeasurement items of powder analyzer:

In the field of grinding and baking, a texture map is a graphical representation of measurement that connects global users with a universal understanding of flour and dough quality. It can display the most important flour characteristics by measuring the increase in torque over time when water is added to the flour for titration. Result: Universal, mature, and

famousBrabenderParameters are always within reach.

water absorption rateWA

The more water flour absorbs, the higher the yield and commercial benefits of the dough. This is crucial for the intended use of flour.

Dough rise time(DDT)

Describe the time from starting to add water to reaching maximum consistency (peak torque).

Dough stability(S)

The longer the stability of the dough, the higher its tolerance for fermentation and kneading.

FarinoGraphQuality Number(FQN)

It is one itemBrabenderParameters can easily describe the characteristics of flour with just one number.

Softening degree(DSICC)

After the dough reaches its maximum consistency (peak torque) 12Minute wise calculation, it represents the breakdown of gluten after long-term mixing.

Viscosity(C)

It is the highest torque of the average value of the curve. It must be in500 BU±20 BUOnly then can effective measurements be made.

GermanyBrabender FarinoGraphThe Powder AnalyzerMetaBridgeWork software:

MetaBridgeThe operating software ensures intuitive instrument operation while also achievingAIPowerful features such as prediction and correlation curves. It is your portal for simplifying standard implementation and real-time flour quality control.

Technical Specifications:

Test speed:0 Minutes to 200 minute

Torque:28 Nm

power supply

- 230 V 184 Vto264 +N+PE / 50/60 Hz（45 Hzto66 Hz / 4.3 A; 1 kW

- 115 V（88 to126 V）+PE / 50/60 Hz（45 Hzto66 Hz）/ 8.7 A; 1 kW

Size: (Width)xtallxDeep)430 mm x 630 mm x 740 mm

Weight:

-Without measuring mixer:56 kg

-Equipped with measuring mixerS300：74 kg

Interface:4x USBThe1x HDMIThe2x Ethernet

Standard: