Reference Technology in Flour Analysis: Brabender FarinoGraph

Reliable Analysis and International Standards

The FarinoGraph ensures full compliance with ICC, AACCI, and ISO standards by measuring the water absorption of flour and the rheological properties of dough.
Brabender/FarinoGraph Units (BU/FU) generated by the device establish a universal communication language across all links of the value chain. This measurement language clearly defines the processing characteristics of the flour, laying the groundwork for quality verification between parties.

The main parameters tracked via the Farinogram curve are listed as follows:

• Water Absorption (WA) : Determines the water-holding capacity of the flour and directly reflects the dough yield.
• Dough Development Time (DDT) : Defines the time from water addition until the dough reaches maximum consistency.
• Dough Stability (S): Expresses the resistance of the dough against kneading and fermentation processes.
• Degree of Softening (DS_ICC): Shows the structural change of the dough 12 minutes after reaching maximum consistency (torque peak).
• FarinoGraph Quality Number (FQN) : Summarizes the general quality characteristics of the flour with a single numerical indicator.

Advanced Hardware, Sensor Technology, and Attachment Flexibility

Ready for use with the smallest footprint in its class, the new-generation FarinoGraph offers a compact structure with its even-more-powerful built-in computer, built-in 10.4″ touchscreen with speaker, and MetaBridge operating software. Browser-based MetaBridge provides access to measurement data from mobile or desktop devices and direct data transfer to LIMS and ERP systems.

Within the scope of improved sensor technology offering increased repeatability, the temperature probe is now embedded in the mixer for direct dough temperature measurement. The device also includes additional environmental sensors for air temperature, humidity, and air pressure, and can monitor the thermostat temperature.

Thanks to its improved torque range of up to 28 Nm— delivering 40% higher torque capacity compared to the 20 Nm of previous generations—a wide range of products, including the hardest doughs used in cookies, crackers, and pasta, can be analyzed.

To test all samples with a single main unit, the 10 g mixer and Planetary Mixer P600 work in full compatibility with the system; 50 g and 300 g mixers complete the portfolio as standard options. Furthermore, the AquaInject module providing automated titration can now be used with both 50 g and 300 g mixers.