Brabender has further developed the Farinograph for determining the water absorption capacity of flour and the rheological properties of dough, launching a new version for the market.
In addition to its new name ‘FarinoGraph’, the solution offers new features. In addition to the latest technology, the advantages include optimised user friendliness, long service life of spare parts and improved design.
The first Farinograph was developed in 1928, harking back to the time of Carl Wilhelm Brabender, the company’s Founder, designed for testing the processing properties and quality of flour and dough. 95 years later, and just in time for Brabender’s 100th anniversary, the company is launching the new FarinoGraph.
The solution has been used for the milling and baking industries since 1928 for determining the water absorption capacity of flour and the rheological properties of dough. The accuracy, reliability and reproducibility of the results are essential for a successful business relationship between processors and suppliers of flour products.
The new FarinoGraph is the successor to the Farinograph-TS and in addition to its slim and ergonomic design, features state-of-the-art technology for efficient and user friendly test execution.
“Measurements with the new FarinoGraph are now even more automated and time-saving. For instance, we have implemented an artificial intelligence based on previous measurements to predict the measurement curve and added a function to save measurement time,” revealed Viktor Schäfer, Business Development Manager Software Solutions at Brabender.
Brabender Prediction is the feature that checks and calculates the evaluation points during the measurement and predicts the torque curve in real time. With this live feedback, the measurement can be stopped prematurely and predicted values can be used instead. The AutoStop function ensures the device stops after the measurement is complete, saving time.
“Many customers plan a buffer time for the measurements so that the measurements are complete. With the AutoStop function, this time is now eliminated as soon as all evaluation points have been reached,” added Schäfer.
The new device saves space in laboratories and guarantees long spare parts availability in the future. It consists of a drive unit with variable speed control and a connected measuring kneader for kneading the dough to be tested.
“The FarinoGraph measures the kneading resistance as a function of the viscosity of the dough as torque. This makes it possible to map water absorption, dough development time, dough stability, and the degree of dough softness,” Schäfer summarised.
The measuring kneader in the FarinoGraph scores for being intelligent as a built-in sensor measures the sample temperature of doughs. Using an additionally available temperature tracker which can be connected via Bluetooth, it detects the temperature in the environment and displays the humidity in the room.
Evaluations of the instrument become even more efficient with the EvaluationEditor and SmartCorrelation functions: “Personalised evaluations of mathematical operations with measured values can be displayed via the EvaluationEditor, presenting useful comparisons and analyses. With the correlation function, different measurement data can be compared and reference curves can be created by the user,” added Schäfer.
With the determination of the water absorption of the flour and the kneading behaviour of the dough, the solution forms the first stage of the three-phase system, which maps the production of bakery and pasta products on a laboratory scale. In the second stage of this system, the Extensograph shows the processing properties of the dough and predicts its gas holding capacity. The third stage follows with the Amylograph, which analyses the gelatinisation properties of starch as well as enzyme activity and baking ability of flour.
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