Sample preparation systems
Flour and Dough Analyzer Brabender FarinoGraph
- Compliant: Meets flour and dough standards including ICC, AACCI, and ISO
- Efficient: Access your data anytime, anywhere, from any device
- Versatile: Seven attachments available for different sample types and sizes
- Flexible: Suitable for all types of flour, including gluten-free doughs
- Precise and safe: Automated water dosing eliminates manual glass handling
The Brabender FarinoGraph measures flour water absorption and the rheological behavior of dough.
It complies with major national and international standards such as ICC, AACCI, and ISO. By using the globally recognized Brabender/Farinograph Units (BU/FU), it provides reliable and consistent quality evaluation of grain, flour, and dough throughout the entire value chain.
The MetaBridge software represents an industry benchmark, offering intuitive instrument control while leveraging advanced features such as prediction and correlation curves. Measurement data can be accessed anytime and from any device, including mobile devices and laptops, enabling seamless data sharing with colleagues and integration with third-party systems.
Key Features
Standards: Connecting the World of Flour
The Brabender FarinoGraph, first approved to standards over 60 years ago, meets all major national and international requirements for flour, water absorption, and dough rheology. This provides reliable assessment of grain, flour, and dough quality throughout the entire value chain and enables communication in the globally recognized language of flour analysis: Brabender/Farinograph Units (BU/FU). It serves as a vital link between the milling and bakery industries.
- Standards compliance for trusted quality
- Farinograph/Brabender Units help connect business partners with confidence.
MetaBridge: Your Flour Quality Control Partner
MetaBridge, the operating software for the instrument, provides an intuitive platform for streamlined standards compliance and real-time flour quality monitoring. This browser-based software elevates measurement and data management, ensuring accuracy and regulatory adherence.
- Access measurements anytime, from any device
- Connect multiple instruments for smooth data integration
- Share data effortlessly with colleagues or systems such as LIMS and ERP
Flour Analysis Flexibility: Mixer Attachments and Modules
Enhance your flour analysis capabilities with our versatile mixer attachments and advanced modules. Select the appropriate mixer for your needs—from the compact 10 g mixer for breeders to the standard S300 mixer for millers and bakers. Accurately measure the viscosity of sponge masses throughout the whipping process, as well as grain hardness or malt content. Whether in industry, R&D, or breeding, we provide the right solution.
- Mixers for every sample size
- Specialized attachments for diverse applications
- Automated, precise water titration with the AquaInject module
Unlock Advanced Software Features for Optimal Flour Analysis
With MetaBridge’s correlations add-on, you can compare multiple measurements, gain a complete understanding of your materials, and monitor real-time flour quality using reference curves. The EvaluationEditor add-on lets you define custom evaluation points, automate titration curve creation, and stop measurements once Farinogram evaluation points are reached. AI-based curve predictions can double measurement speed, while predefined error-minimizing settings simplify your workflow.
- Curve add-ons for quick in-spec and out-of-spec comparisons
- Software add-ons for tailored data evaluation
- Automated water titration with customizable dosing settings
3 Phase System: Perfect Your Flour and Dough Analysis
The Brabender 3-phase system is a multi-instrument setup that replicates the entire baking process. The FarinoGraph provides data on water absorption and dough kneading behavior. The ExtensoGraph evaluates dough stretching and processing properties to ensure optimal performance. The Amylograph-E is ideal for analyzing gelatinization and enzyme activity.
- Three instruments for data-driven optimization of flour and dough
- Compliant with all major national and international standards
- The most comprehensive end-to-end solution for flour and dough analysis
Cracking the Flour Code: Farinogram Insights
The Farinogram provides key information about flour quality, covering these parameters:
Water Absorption (WA): Higher water absorption increases dough yield and is critical for flour’s intended use.
Dough Stability (S): Longer dough stability indicates greater tolerance to fermentation and kneading.
FarinoGraph Quality Number (FQN): Summarizes flour characteristics in a single value.
Dough Development Time (DDT): Time from the start of water addition until maximum dough consistency is reached.
Degree of Softening (DS): Measured 12 minutes after the dough reaches maximum consistency.
Specifications
| Speed | 0 min-1 to 200 min-1 |
| Torque | 28 Nm |
| Main connections | 230 V (184…264 V) +N+PE / 50/60 Hz (45…66 Hz) / 4.3 A; 1 kW 115 V (88…126 V) +PE / 50/60 Hz (45…66 Hz) / 8.7 A; 1 kW |
| Dimensions (W x H x D) | 430 mm x 630 mm x 740 mm |
| Weight | Without measuring mixer: 56 kg With measuring mixer S 300: 74 kg |
| Interfaces | 4x USB, 1x HDMI, 2x LAN |
Anton Paar Certified Service
Anton Paar’s high standards in service and support include:
- Over 350 manufacturer-certified technical specialists worldwide
- Professional support available in your local language
- Long-term protection of your investment over its entire lifecycle
- 3-year warranty
Contact
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