farinograph

In baking, a farinograph measures specific properties of flour.

A baker can formulate end products by using the farinograph's results to determine the following:

The Farinograph is used worldwide by bakers and food technicians in building bakery formulations.

Perhaps the most popular use of the plastograph is its use in baking where it is known as a Farinograph.

The strength and elasticity of gluten in flour is measured in the baking industry using a farinograph.

Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the Farinograph.

The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water.

Millers use the Brabender Farinograph to access the properties of the flour, to ascertain whether changes need to be made in the mill.

The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.

The miller also uses the farinograph to prepare dough for further testing for extensibility after a resting period (akin to proofing) with the Brabender Extensograph.

The farinograph is drawn on a curved graph with the vertical axis labeled in Brabender Units (BU) and the horizontal axis labeled as time in minutes.

The farinograph gives bakers a good snapshot of the flour's properties and how the flour will react in different stages of baking, which helps them pick a certain flour for any given purpose.

The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.